In this study, a bio-based soy protein adhesive derived from environmentally friendly and renewable enzymatic hydrolysis lignin (EHL), epoxidized soybean oil (ESO), and soy protein isolate (SPI), was successfully prepared. A novel biopolymer (EHL-ESO), as a multifunctional crosslinker, was firstly synthesized from modified EHL and ESO, and then crosslinked with soy protein isolate to obtain a bio-based soy protein adhesive. The structure, thermal properties, and adhesion performance of the obtained soy protein adhesives were determined by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and wet shear strength. The maximum degradation temperature of SPI/EHL-ESO adhesives (332-343 °C) was higher than that of the pristine SPI adhesive (302 °C). Moreover, plywood bonded by the modified adhesive reached a maximum wet shear strength value of 1.07 MPa, a significant increase of 101.8% from the plywood bonded by pristine SPI adhesive. The enhancements in the thermal stability and wet shear strength were attributed to the formation of a dense crosslinking network structure. This work not only highlights the potential to replace petroleum-based polymers, but also presents a green approach to fabricate fully bio-based soy protein adhesive for preparing all-biomass wood composite materials.
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http://dx.doi.org/10.1039/d1ra00766a | DOI Listing |
Insects
December 2024
Corteva Agriscience, 7100 South Dr, Johnston, IA 50131, USA.
and are two species belonging to the Plusiinae subfamily within the Noctuidae family. Due to their morphological similarity, the identification of their larvae is difficult and time-consuming. A rapid and accurate identification of these two species is essential for their management as these species exhibit differential susceptibilities to insecticides and crops engineered to express () proteins, and a molecular tool can easily provide this differentiation.
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December 2024
Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao 266071, China.
Salt stress poses a significant challenge to plant growth and restricts agricultural development. To delve into the intricate mechanisms involved in soybean's response to salt stress and find targets to improve the salt resistance of soybean, this study integrated transcriptomic, proteomic, and metabolomic analyses to explore the regulatory networks involved in soybean salt tolerance. Transcriptomic analysis revealed significant changes in transcription factors, hormone-related groups, and calcium ion signaling.
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December 2024
Guangdong Provincial Key Laboratory of Plant Adaptation and Molecular Design, Innovative Center of Molecular Genetics and Evolution, School of Life Sciences, Guangzhou University, Guangzhou 510006, China.
Legumes have the capability to form nodules that facilitate symbiotic nitrogen fixation (SNF) with rhizobia. Given the substantial energy consumption during the process of SNF, legumes need to optimize nodule number in response to everchanging environmental scenarios. The TGACG BINDING FACTOR1/4 (TGA1/4) are key players in the basal immune response of plants.
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December 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Glucomannan (KGM). Combining SPI with KGM can overcome the poor gel network stability and mechanical properties of SPI, but it reduces the water-absorbing capacity of the gel network after drying, which affects the quality characteristics of plant-based protein rehydrated foods and limits the economic feasibility of soy protein foods.
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December 2024
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Freshness indicator labels are crucial for food quality monitoring. However, existing labels often lack stability and sensitivity. This study aims to develop a safe freshness indicator label with high stability and sensitivity.
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