{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,28]],"date-time":"2026-01-28T13:08:57Z","timestamp":1769605737336,"version":"3.49.0"},"reference-count":35,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2022,7,30]],"date-time":"2022-07-30T00:00:00Z","timestamp":1659139200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Research and Development Plan of Xinjiang Autonomous Region","award":["2021B02003-3"],"award-info":[{"award-number":["2021B02003-3"]}]},{"name":"Key Research and Development Plan of Xinjiang Autonomous Region","award":["2021B02003-4"],"award-info":[{"award-number":["2021B02003-4"]}]},{"name":"Key Research and Development Plan of Xinjiang Autonomous Region","award":["XZ-SZ202036"],"award-info":[{"award-number":["XZ-SZ202036"]}]},{"name":"Key Research and Development Plan of Xinjiang Autonomous Region","award":["CAAS-ASTIP-201X-IAPPST"],"award-info":[{"award-number":["CAAS-ASTIP-201X-IAPPST"]}]},{"name":"Subei science and technology special fund","award":["2021B02003-3"],"award-info":[{"award-number":["2021B02003-3"]}]},{"name":"Subei science and technology special fund","award":["2021B02003-4"],"award-info":[{"award-number":["2021B02003-4"]}]},{"name":"Subei science and technology special fund","award":["XZ-SZ202036"],"award-info":[{"award-number":["XZ-SZ202036"]}]},{"name":"Subei science and technology special fund","award":["CAAS-ASTIP-201X-IAPPST"],"award-info":[{"award-number":["CAAS-ASTIP-201X-IAPPST"]}]},{"name":"Science and Technology Innovation project of Chinese Academy of Agricultural Sciences","award":["2021B02003-3"],"award-info":[{"award-number":["2021B02003-3"]}]},{"name":"Science and Technology Innovation project of Chinese Academy of Agricultural Sciences","award":["2021B02003-4"],"award-info":[{"award-number":["2021B02003-4"]}]},{"name":"Science and Technology Innovation project of Chinese Academy of Agricultural Sciences","award":["XZ-SZ202036"],"award-info":[{"award-number":["XZ-SZ202036"]}]},{"name":"Science and Technology Innovation project of Chinese Academy of Agricultural Sciences","award":["CAAS-ASTIP-201X-IAPPST"],"award-info":[{"award-number":["CAAS-ASTIP-201X-IAPPST"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Plant protein-based adhesives could fundamentally solve the problem of formaldehyde-based adhesive releasing formaldehyde, but enhancing bonding strength and water resistance is a necessary measure to realize practical applications. In this study, the effects of different denaturants on the properties of a hot-pressed peanut meal (HPM)-based adhesive before and after crosslinking were studied. Papain, sodium dodecyl sulfate (SDS), urea and crosslinker-polyamide epichlorohydrin (PAE) were used to prepare HPM-based adhesives. The functional groups, bonding strength, thermal behaviors, mass loss, moisture uptake value, viscosity and fracture surface of adhesive samples were analyzed. As a result, (1) papain was used to break HPM protein (HPMP) into polypeptide chains and to reduce the water resistance. (2) SDS and urea unfold the HPMP molecule and expose internal hydrophobic groups to improve the water resistance of the adhesive. (3) A denser network structure was formed by PAE and HPMP molecules, which significantly improved the bonding strength and water resistance of adhesives. In particular, after SDS denaturation and PAE crosslinking, compared with pure HPM adhesive, the wet shear strength increased by 96.4%, the mass loss and moisture uptake value reduced by 41.4% and 69.4%, and viscosity increased by 30.4%. This work provided an essential guide to design and prepare HPM-based adhesives.<\/jats:p>","DOI":"10.3390\/molecules27154878","type":"journal-article","created":{"date-parts":[[2022,8,1]],"date-time":"2022-08-01T04:04:00Z","timestamp":1659326640000},"page":"4878","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive"],"prefix":"10.3390","volume":"27","author":[{"given":"Yang","family":"Qu","sequence":"first","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qin","family":"Guo","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tian","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hongzhi","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qiang","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,7,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1319","DOI":"10.1039\/C9GC03875B","article-title":"Borate chemistry inspired by cell walls converts soy protein into high-strength, antibacterial, flame-retardant adhesive","volume":"22","author":"Gu","year":"2020","journal-title":"Green Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108920","DOI":"10.1016\/j.compositesb.2021.108920","article-title":"Economical improvement on the performances of a soybean flour-based adhesive for wood composites via montmorillonite hybridization","volume":"217","author":"Sun","year":"2021","journal-title":"Compos. 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