Abstract
The aim of this study was to provide a basis for the preparation of medical adhesives from soybean protein sources. Soybean protein (SP) adhesives mixed with different concentrations of xanthan gum (XG) were prepared. Their adhesive features were evaluated by physicochemical parameters and an in vitro bone adhesion assay. The results showed that the maximal adhesion strength was achieved in 5% SP adhesive with 0.5% XG addition, which was 2.6-fold higher than the SP alone. The addition of XG significantly increased the hydrogen bond and viscosity, as well as increased the β-sheet content but decreased the α-helix content in the second structure of protein. X-ray diffraction data showed significant interactions between SP molecules and XG. Scanning electron microscopy observations showed that the surface of SP adhesive modified by XG was more viscous and compact, which were favorable for the adhesion between the adhesive and bone. In summary, XG modification caused an increase in the hydrogen bonding and zero-shear viscosity of SP adhesives, leading to a significant increase in the bond strength of SP adhesives onto porcine bones.
Highlights
Soybean is widely planted and is an important legume as a predominant plant source for both animal feed protein and cooking oil
The adhesion strength of 5% Soybean protein (SP) adhesive with 0.5% xanthan gum (XG) was the best, which was increased 2.6-fold compared to the raw SP adhesive (p < 0.01)
The adhesion strength of 5% SP adhesive with 0.5% XG was significantly greater than the sum of the strengths of 5% SP adhesive alone and 0.5% XG only, indicating a synergistic effect [37]
Summary
Soybean is widely planted and is an important legume as a predominant plant source for both animal feed protein and cooking oil. Soybean protein (SP) is a major source of vegetable proteins This protein has been widely applied in many areas, such as effectively improving nutritional values and properties (including changing the gel, emulsification, and rheology) in food manufacturing and processing [1,2]. Cross viral infection was a major concern [16,17] Another bio-adhesive was prepared from marine mussels, which was first extracted and identified to have adhesive capacity by Waite et al [18]. In the past several years, protein modification technologies have been developed that allow the generation of different SP-based adhesives. Our previous studies found that the modification of SP with polysaccharides (such as guar gum) improved the bond strength of SP [26]. In the present study, using an in vitro bone adhesion model, the adhesion properties and performance of SP adhesive after adding XG were investigated
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
