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New Research Results

Creation of a Novel Bio-based Adhesive Using Euglena-derived Materials to Bond Automotive Structural Components

AIST researchers in collaboration with Asahi Kasei Corporation (hereinafter referred to as "Asahi Kasei") have demonstrated that an adhesive comprising polysaccharides (paramylon) extracted from the Euglena cells (hereinafter referred to as "Euglena adhesive") achieves sufficient strength for use in automotive structural materials.
Euglena adhesive is a bio-based adhesive comprising paramylon, which accumulates in large quantities in the cells. It is prepared by adding fatty acids to paramylon. The Euglena adhesive can bond aluminum plates with a strength that surpasses the requirements for aluminum automotive structural materials. This bond strength is similar to that of conventional petroleum-based epoxy adhesives, primarily used for automotive structural materials, and exceeds the bond strengths of previously reported bio-based adhesives.
Conventional adhesives used for automotive structural materials offer high adhesive strength. However, they are difficult to disassemble, thereby making it challenging to dismantle end-of-life vehicles and reuse their parts. By contrast, aluminum plates bonded with the Euglena adhesive can be easily disassembled via heating (easy disassembly). Furthermore, the disassembled aluminum plates can be re-bonded by reheating, thereby achieving nearly the previous levels of adhesive strength.
Waste generated from end-of-life vehicles (ELV) adversely affects the environment. To address this issue, the EU introduced the ELV Directive in 2000 to facilitate the disassembly, reuse, and recycling of vehicle parts. Hence, adhesives with high adhesive strength and easy disassembly properties are required. The newly developed Euglena adhesive, which combines strong bonding performance with easy disassembly, holds promise for addressing environmental challenges posed by ELVs.
Details of this technology were presented on December 6 at the 1st International Conference on Bio-joining, held in Porto, Portugal, from December 5–6, 2024.

Strong enough to lift a polar bear: a high-strength bio-based adhesive made from Euglena

You Don't Have to Eat Margarine to Know its Texture!

Researchers from the Photonics and Biosensing Open Innovation Laboratory of National Institute of Advanced Industrial Science and Technology (AIST), including J. Nicholas Taylor, Senior Researcher; Kazuki Bando, Invited Researcher; Satoshi Fujita, Deputy Laboratory Director; Professor Katsumasa Fujita, Graduate School of Engineering, Osaka University; Shiori Tsukagoshi, Research Scientist, Leo Tanaka, Chief Researcher, MEGMILK SNOW BRAND Co., Ltd. developed an analytical technique to evaluate the quality and emulsification state of margarine based on quantitative analysis of compounds/ions using Raman imaging and machine learning.
The newly-developed analysis method is expected to be used not only to control the texture of margarine, but also for practical quality evaluation and product improvement. It is also expected to be a powerful tool not only for margarine, but also for the inspection of food products containing large amounts of liquid components.
Details of this technology were published in Food Chemistry on November 20, 2024.
Margarine is manufactured by emulsifying vegetable oils and fats, and the type and ratio of emulsifiers and the manufacturing process have a significant impact on the texture and appearance of the margarine. In order to control the state of emulsification and optimize the process to produce margarine to manufacturer specifications, such as limiting oil seepage, producing smoother textures, and increasing functionality, analytical methods to quantitatively evaluate the microstructure and molecular distribution of margarine are required.
In this study, we used Raman imaging and machine learning to visualize how the microstructures and molecular distributions of margarine change in response to parameters that affect quality, such as emulsifier content, manufacturing process, and shelf life, to quantitatively evaluate the quality of margarine using a chemical method. The results of this study showed that margarine quality was evaluated based on quantitative analysis of compounds/ions. The results revealed that hydrogen bonds formed in the oil phase are positively correlated with oil-off, and also provided a quantitative interpretation of how conditions in the manufacturing process affect margarine microstructure, molecular distribution, and oil-off. It is believed that this technology can be used by margarine manufacturers as a practical quality evaluation technique for quality control and modification.

Quantitative visualization of the effects of manufacturing processes and emulsifiers on the emulsification state of margarine.
Figure adapted and modified from Taylor et al. (2024), Food Chemistry (CC-BY 4.0).

Open Innovation Laboratory

Since FY 2016, as a part of the “Open Innovation Arena concept” promoted by the Ministry of Economy, Trade and Industry (METI), AIST has created the concept of “open innovation laboratories” (OILs), collaborative research bases located on university campuses, and has been engaged in their provision. We are planning to establish more than ten OILs by FY 2020.

AIST will merge the basic research carried out at universities, etc. with AISTʼs goal-oriented basic research and applied technology development, and will promote bridging research and evelopment and industry by the establishment of OILs.