Use of Dynamic Shear Rheology to Understand Soy Protein Dispersion Properties

Abstract

Soy flour dispersions are used as adhesives for bonding interior wood laminates, but the high viscosity of these dispersions requires low solids in the adhesive formulations; the greater water content causes excessive steam pressure during hot press manufacturing. This limits the utility of soy adhesives in replacing urea–formaldehyde adhesives; thus, understanding the cause of high soy viscosities is important. Lack of literature on aqueous soy flour dispersion rheology led to our dynamic rheology studies of these dispersions to understand high viscosity and the effect of various additives. Even at low soy solids, the elastic nature outweighs the viscous properties at low shear, although increasing the shear results in shear-thinning behavior after the yield point. At even higher shear, beyond the flow point where the storage and loss moduli cross, some of the dispersions show an additional shear thinning transition. The comparison of the rheological properties of aqueous dispersions of the soy flour and protein isolate, and another natural protein, ovalbumin from egg whites, led to a better understanding of different types of rheological behaviors. The experimental observations of two observed shear thinning events for soy are consistent with the model of dispersed particles, forming clusters that then form large scale flocculants.