In this work, rice straw and soy protein were used to make fiberboard which may replace wood fiberboard. Soy protein isolates (SPI) were modified by epoxidized oleic acid to improve the soy protein adhesive properties such as adhesion strength and water resistance. The effects of NaOH content, the addition of modified-SPI adhesives and fiberboard density on the mechanical and water-resistant properties of the rice straw fiberboards were investigated. FTIR and XRD results of modified SPI indicated the epoxidized oleic acid and soy protein reacted with each other. FTIR and SEM images of rice straw fibers showed that NaOH solution removed the wax layer through chemical etching. The results of investigating mechanical properties and water absorption illustrate that when the soy protein-based adhesives content and density and the hot pressing temperature and pressure of fiberboard are 12%, 0.8 g cm, 140 °C and 6 MPa, respectively, the panels have optimal mechanical and water-resistant performances. Moreover, the panels meet the requirements of chinese medium density fiberboard (MDF) Standard of GB/T 11718-2009. Since biological raw materials are recyclable and biomass, the fiberboard bonded with modified soy protein adhesive has no toxicity and is easily biodegradable. In addition, the rice straw burned to produce haze has been preferably utilized.
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http://dx.doi.org/10.1039/c7ra12875d | DOI Listing |
Microb Cell Fact
January 2025
Key Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science & Technology Normal University, Nanchang, Jiangxi, 330013, China.
Background: In the soy sauce fermentation industry, Aspergillus oryzae (A. oryzae) plays an essential role and is frequently subjected to high salinity levels, which pose a significant osmotic stress. This environmental challenge necessitates the activation of stress response mechanisms within the fungus.
View Article and Find Full Text PDFInsects
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.
View Article and Find Full Text PDFInt J Mol Sci
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.
View Article and Find Full Text PDFInt J Mol Sci
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.
View Article and Find Full Text PDFFoods
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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