Abstract
Soy protein has great potential to partially replace petroleum based adhesives. Theweakness of protein-based adhesive has relatively low water resistance. Various chemical andenzymatic methods have been employed to improve the adhesive properties of soy protein. Thisresearch studied the effects of esterification on adhesive strength, thermal properties, solubility andconformational change of soy protein. Free carboxyl groups of soy protein were esterified withethanol and different levels of hydrochloric acid as catalyst. Esterification rendered protein moleculesmore hydrophobicity by grafting the ester groups. With moderate esterification, soy protein showedmaximum adhesiveness and water resistance. Hydrochloric acid might have unfolded and denaturedprotein by hydrolyzation. More ester groups were attached on the unfolded structure of protein. Theoptimum esterification condition was ten hour and with no catalyst. The hydrolysis and excesshydrophobic groups attaching might be detrimental to adhesive performance especially waterresistance.
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