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Milk Protein Polymer and Its Application in Environmentally Safe Adhesives
Mingruo Guo1,2, Guorong Wang3
1College of Food Science, Northeast Agricultural University, Harbin 150030, China. mguo@uvm.edu.
Abstract:
Milk proteins (caseins and whey proteins) are important protein sources for human nutrition; in addition, they possess important natural polymers. These protein molecules can be modified by physical, chemical, and/or enzymatic means. Casein is one of the oldest natural polymers, used for adhesives, dating back to thousands years ago. Research on milk-protein-based adhesives is still ongoing. This article deals with the chemistry and structure of milk protein polymers, and examples of uses in environmentally-safe adhesives. These are promising routes in the exploration of the broad application of milk proteins.
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