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Thursday, 20 October 2016

Influence of ageing on mechanical properties of wood to wood bonding with wheat flour glue

Published Date
Volume 70, Issue 5pp 679–688

Originals Originalarbeiten
DOI: 10.1007/s00107-012-0595-x

Cite this article as: 
D’Amico, S., Hrabalova, M., Müller, U. et al. Eur. J. Wood Prod. (2012) 70: 679. doi:10.1007/s00107-012-0595-x

  • Stefano D’Amico
  • Marta Hrabalova
  • Ulrich Müller
  • Emmerich Berghofer


Earlier research into native wheat flour for wood to wood bonding showed excellent bonding properties comparable to synthetic adhesives, but no data about ageing behaviour is available. Short and long term effects on mechanical properties were analysed by lap joint testing and modified DCB-specimens. Results showed no significant reduction in bonding properties, but a trend to lower adhesive strength after 12 months of storage was noticeable. Changes in wheat polymers were observed by means of DSC and FTIR-ATR. Soluble degradation products of starch were analysed by GC-FID after methanolysis and derivatisation. FTIR measurements indicated changes in the structure of starch, but no appreciable alteration of proteins. Investigations by DSC showed increasing crystallinity during 3 months of storage. After 6 months more degradation products were detected. Results indicated that hydrolysis of starch is responsible for a moderate decrease of bonding performance; wheat proteins seem to be less affected.


double cantilever beam
differential scanning calorimetry
gas chromatography
flame ionization detector
attenuated total reflectance
Fourier transform infrared spectroscopy
principal component analysis

Einfluss der Alterung auf die mechanischen Eigenschaften von Weizenmehlleim für die Verklebung von Holz


Frühere Untersuchungen mit unbehandeltem Weizenmehl für die Verklebung von Holz zeigten sehr gute Festigkeiten vergleichbar mit synthetischen Klebstoffen, aber es sind keine Informationen über das Alterungsverhalten bekannt. Kurz- und Langzeiteffekte wurden mittels Längszugscher- und modifzierten DCB-Proben untersucht. Die Ergebnisse zeigten keine signifikante Verschlechterung der Verklebungsfestigkeit nach 12 Monaten, aber eine Tendenz zu geringeren Festigkeiten war erkennbar. Veränderungen in den Polymeren im Weizenmehl wurden mit Hilfe von DSC und FTIR analysiert. Die FTIR Messungen zeigten Strukturveränderungen der Stärke, aber keine sichtlichen Veränderungen der Proteine. Untersuchungen mittels DSC ergaben, dass die Kristallinität der Stärke während den ersten drei Monaten anstieg. Nach 6 Monaten wurden immer mehr Abbauprodukte der Stärke gemessen. Die Ergebnisse lassen den Rückschluss zu, dass die Hydrolyse der Stärke für den moderaten Verlust der Festigkeiten verantwortlich ist, während die Proteine weitaus weniger von der Lagerung beeinflusst werden.

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