Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 2, Pages 998-1003Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf9031603
Keywords
Gelatin; glutaraldehyde; cross-linking mechanism; FT-IR; fluorescence titration
Funding
- U.S. Department of Agriculture National Research Initiative Grant [2009-35603-05071]
Ask authors/readers for more resources
FT-IR, in combination with residual amino group determination using a fluorescence technique, has been used to investigate the chemical functional groups involved in the cross-linking reaction between glutaraldehyde and gelatin molecules. The results suggest that, at high pH values (i.e., close to the pK(a) of lysine), the cross-linking reaction is mainly governed by the well-known Schiff base formation, whereas at low pH (i.e., when the amino groups of lysine are protonated), the reaction may also involve the -OH groups of hydroxylproline and hydroxylysine, leading to the formation of hemiacetals.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available