Survey of Soy Protein Flour as a Novel Dry Strength Agent for Papermaking Furnishes

Haoyu Jin, Lucian A. Lucia*, Orlando J. Rojas, Martin A. Hubbe, Joel J. Pawlak

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

10 Citations (Scopus)


A series of experiments were conducted on recycled pulp samples for the novel purpose of determining the efficacy of employing soy protein flour to increase the strength of dry paper. Values of short span compression and tensile strength were the prime criteria for comparison based on industrial considerations. Various conditions were considered to uncover effective schemes for applying the soy proteins under industrial-like papermaking conditions including alkaline versus acidic as well as high or low ionic content papermaking conditions. A hybrid system of starch, a dry strength additive currently used in paper furnishes, and soy protein was considered to study the possible existence of any synergistic chemical effects. Results indicated that a 1 part (by mass) soy protein to 3 parts cationic starch hybrid system resulted in the highest strength increase in comparison to solely either the soy protein or the cationic starch as dry strength additives.

Original languageEnglish
Pages (from-to)9828-9833
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number39
Publication statusPublished - 3 Oct 2012
MoE publication typeA1 Journal article-refereed


  • soybean protein
  • papermaking
  • dry strength
  • mechanical properties

Cite this