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United States Department of Agriculture

Agricultural Research Service

Title: Synergistic Reinforcement Effect of Soy Carbohydrate and Soy Protein in Polymer Composites

Author
item Jong, Lei

Submitted to: Proceedings of American Chemical Society National Meeting
Publication Type: Proceedings
Publication Acceptance Date: August 28, 2005
Publication Date: August 28, 2005
Citation: Jong, L. 2005. Synergistic reinforcement effect of soy carbohydrate and soy protein in polymer composites. Proceedings of American Chemical Society National Meeting. 93:612-613

Technical Abstract: Soybeans can be processed into soybean oil and defatted soy flour (DSF). DSF can be further processed into soy protein isolate (SPI), soy protein concentrate (SPC), and soy spent flakes (SSF). SPI contains more than 90% protein. SPC contains ~70% protein and insoluble carbohydrate. SSF contains ~15% protein and insoluble carbohydrate. These defatted soy products were used as fillers to reinforce composites. SPC showed a greater reinforcement effect in rubber composites than protein dominated SPI or carbohydrate dominated SSF. This indicates a certain combination of soy carbohydrate and soy protein yields the greatest reinforcement effect in the composites. The filler and composites were characterized by SEM and dynamic mechanical method. The synergistic reinforcement effect is demonstrated by shear elastic modulus in the small strain region. Nonlinear viscoelastic properties characterized by strain sweep experiments also indicate SPC has a better modulus recovery than SSF and SPI after eight cycles of strain sweep.

Last Modified: 7/24/2014
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