Investigation on egg white protein adhesive with natural rubber as plasticizer

Proteins are one of the natural sources that are used in adhesives. Normally proteins need to be plasticized in order to balance their properties. In this study, shear strength, flexibility, viscosity and structure of egg white protein adhesive with natural rubber latex as the plasticizer is measured. Shear strength in the dry state is increased for natural rubber latex-protein in the ratio of 50:50 but wet strength is reduced. The average of viscosity is about 4.5 Pa.s. In terms of structure, protein and rubber are made a homogeneous and flexible adhesive.