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.

Alternative Reaction Mechanism for the Cross-Linking of Gelatin with Glutaraldehyde / S. Farris, J. Song, Q. Huang. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 58:2(2010 Jan 27), pp. 998-1003.

Alternative Reaction Mechanism for the Cross-Linking of Gelatin with Glutaraldehyde

S. Farris;
2010

Abstract

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.
Gelatin; glutaraldehyde; cross-linking mechanism; FT-IR; fluorescence titration
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore CHIM/05 - Scienza e Tecnologia dei Materiali Polimerici
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/428250
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