Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal –OH groups to investigate the reactions involved in this approach to soy flour adhesives. The reactions have been shown to generate carbohydrate oligomer fractions presenting one, two or multiple aldehyde groups. With the exception of the small molecular weight heptanedial, the smaller molecular weight aldehydes generated from mono- and disaccharides by the same reaction do not appear to form from the insoluble soy flour carbohydrates, or have already reacted. The reaction of periodate with soy protein isolate has been shown to generate some aldehydes too. When the mix of SPI and soy insoluble carbohydrates is treated with periodate, the majority of the observed aldehyde carrying species appear to be higher molecular weight carbohydrate oligomer fractions.

Soy flour adhesives using a polyamidoamine-epichlorohydrin (PAE) polymeric coreactant are used increasingly as wood adhesives for interior products. Although these adhesives give good performance, higher bond strength under wet conditions is desirable. Wet strength is important for accelerated tests involving the internal forces generated by the swelling of wood and plasticization of the adhesive with increasing humidity. Soy proteins are globular due to their hydrophobicity; thus, it was expected that adding modifiers to open the protein structure should improve protein–protein and protein–wood interactions to help withstand both internal and external forces applied to the bond. Because modifiers have been shown to improve the performance of soy protein isolate adhesives, use of these modifiers has been examined as a way to improve soy flour adhesives. Protein-disrupting chaotropic agents (urea, guanidine hydrochloride, and dicyandiamide), surfactants (sodium dodecyl sulfate or cetyltrimethylammonium bromide), and the cosolvent propylene glycol were all expected to provide increased protein–protein and protein–PAE interactions. Improved interactions would make the soy flour adhesives durable enough to better pass wet bond strength tests specified for most interior bonded wood products. However, no substantial improvement was seen in cured wood bond strengths in wet conditions for soy flour adhesives by adding any of these modifiers with or without PAE polymer addition. These results led to a proposal that carbohydrates, about 45 percent by weight of soy flour, are interfering with obtaining greater adhesive bond strengths from the protein portion of the flour.

The surprising lack of literature on using the very common wood adhesive polymeric methylenediphenyl diisocyanate (pMDI) with protein adhesives may be because of perceived poor improvement of protein wet strength. Reacting pMDI with the flour (soy or canola) before adding water unexpectedly improves wood bonding compared to adding the pMDI to an aqueous protein slurry. Mixing the liquid pMDI with the oilseed flour produces a free-flowing powder with up to 50% of pMDI to flour by weight. The mixture slowly reacts since the isocyanate band in the infrared spectra remains for several days but diminishes with time. Adding pMDI increases the dry and wet strength of wood bonds using Automated Bonding Evaluation System (ABES) testing and levels off at about 50%. Similarly, adding the polyamidoamine-epichlorohydrin (PAE) cross-linker to the oilseed flour increases dry and wet bond strength, but the effect levels off at about 20% of PAE. However, the combination of these two cross-linkers added to the flours results in greater dry and wet shear strength than either one alone. In addition to tests using ABES (ASTM D 7998), the increase in strengths is also observed—but with a diminished effect—in bonding plywood using the interior plywood strength test ASTM D 906.

Acetylation is widely used as a wood modification process that protects wood from fungal decay. The mechanisms by which acetylation protects wood are not fully understood. With these experiments, we expand upon the literature and test whether previously observed differences in iron uptake by wood were a result of decreased iron binding capacity or slower diffusion. We measured the concentration of iron in 2 mm thick wood sections at 0, 10, and 20% acetylation as a function of time after exposure to iron solutions. The iron was introduced either strongly chelated with oxalate or weakly chelated with acetate. The concentrations of iron and oxalate in solution were chosen to be similar to those found during brown rot decay, while the concentration of iron and acetate matched previous work. The iron content of oxalate-exposed wood increased only slightly and was complete within an hour, suggesting little absorption and fast diffusion, or only slight surface adsorption. The increase in iron concentration from acetate solutions with time was consistent with Fickian diffusion, with a diffusion coefficient on the order of 10⁻¹⁶ m² s⁻¹. The rather slow diffusion rate was likely due to significant binding of iron within the wood cell wall. The diffusion coefficient did not depend on the acetylation level; however, the capacity for iron absorption from acetate solution was greatly reduced in the acetylated wood, likely due to the loss of OH groups. We explored several hypotheses that might explain why the diffusion rate appears to be independent of the acetylation level and found none of them convincing. Implications for brown rot decay mechanisms and future research are discussed.