The use of wheat-based glues in historic bookbinding has long been a practice, dating back to Ancient Egypt. However, little was known about the protein makeup of these glues until researchers recently conducted a study on the proteins in wheat-based glues. The study, published in the Journal of Proteome Research, aimed to provide insights on the adhesiveness of these glues and how they degrade over time.
The researchers created protein profiles, or proteomes, for both flour and starch glues by extracting proteins from lab-made versions of these glues. Through the use of mass spectrometry data and bioinformatics software, they were able to identify the types and relative abundance of proteins in the samples. The study revealed that flour glue contains more proteins and a wider variety of them compared to starch glue. Additionally, the proteins in starch glue were found to be more durable and flexible, making it potentially a better choice for book repairs.
By analyzing historic book binding samples from the National Library of Medicine archives, the researchers were able to confirm that the adhesives used were flour-based due to their gluten content. They also identified degraded gluten in the samples, indicating damage and a loss of stickiness. Furthermore, the study revealed that the chemical breakdown of leather and glue in a book’s cover can impact each other, potentially leading to faster deterioration of the book overall.
The findings of this research have significant implications for book conservators. By understanding the nature of the proteins in wheat-based glues and how they affect the adhesives, conservators can make more informed decisions when restoring and preserving historic books. The information provided by the protein analysis could help conservators choose the best approaches and materials for their work, ultimately preventing damage or destruction of treasured tomes.
The study on wheat-based glues in historic bookbinding highlights the importance of protein analysis in guiding conservation efforts. By identifying the differences between flour and starch glues and analyzing their impact on historic bookbinding, researchers have provided valuable insights that could help preserve these cultural artifacts for future generations.
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