Other Statistics and Probability Commons^™

Characterization Of Soybean Protein Adhesives Modified By Xanthan Gum, Chen Feng, Fang Wang, Zheng Xu, Huilin Sui, Yong Fang, Xiaozhi Tang, Xinchun Shen

Department of Statistics: Faculty Publications

The aim of this study was to provide a basis for the preparation of medical adhesives from soybean protein sources. Soybean protein (SP) adhesives mixed with different concentrations of xanthan gum (XG) were prepared. Their adhesive features were evaluated by physicochemical parameters and an in vitro bone adhesion assay. The results showed that the maximal adhesion strength was achieved in 5% SP adhesive with 0.5% XG addition, which was 2.6-fold higher than the SP alone. The addition of XG significantly increased the hydrogen bond and viscosity, as well as increased the β-sheet content but decreased the α-helix content in the …