The effects of soy protein additions on the reactivity and formaldehyde emissions of urea-formaldehyde adhesive resins

Urea-formaldehyde (UF) resins were modified with soy protein, hydrolyzed soy protein, soy flour, or casein, at 1.5 to 50 percent of UF solids, to determine if modifying the resins would reduce formaldehyde emissions. Differential scanning calorimetry was used to determine the reactivity of the modified UF resins compared with unmodified UF resin. The reactivity was reduced as the added protein modifier increased, but up to 30 percent protein modifier could be added to the UF resin before the reactivity was reduced significantly. Formaldehyde emissions from cured UF resins were not decreased as the amount of protein modifier added to the resin was increased.

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