title: Effects of montmorillonite addition on the performance of starch-based wood adhesive.
abstract: Effects of montmorillonite (MMT) addition on the performance of corn starch-based wood adhesive were investigated. It was found that MMT addition could enhance the shear strength of the starch-based wood adhesive. The shear strength of the adhesive with 5% (w/w, dry starch basis) MMT reached 10.6 MPa in the dry state, which was almost twice that of the same adhesive without MMT. Addition of 5% MMT also produced an approximately 1.2-fold increase in the shear strength in the wet state. Although this addition caused an increase in the viscosity, the resulting adhesive retained both good mobility and viscosity stability during storage. MMT also enhanced the shear-thinning and solid-like behaviors of the adhesive, compared with the adhesive without MMT. Finally, MMT addition improved the thermal stability of the adhesive. In conclusion, addition of MMT to starch-based wood adhesives can improve their overall performance, enhancing their value as alternatives for traditional petrochemical-based wood adhesives.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Zhaofeng
authors.initials: Z
authors.lastname: Li
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Wang
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Caiming
authors.initials: C
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: zhengbiaogu@jiangnan.edu.cn.
authors.forename: Zhengbiao
authors.initials: Z
authors.lastname: Gu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Li
authors.initials: L
authors.lastname: Cheng
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Hong
keywords: Adhesive; Corn starch; Montmorillonite; Shear strength; Stability; Viscosity