Enhancing Strength of Wool Fiber Using a Soy Flour Sugar-Based "Green" Cross-linker.

ABSTRACT: This study presents the preparation and use of a "green" cross-linker derived from a waste soy flour sugar (SFS) mixture to cross-link keratin in wool fibers to increase their tensile properties. Earlier studies of keratin cross-linking involved chemicals such as glyoxal and glutaraldehyde that are toxic to humans. In addition, their effectiveness in improving tensile properties has been significantly lower than obtained in this study using modified SFS. Characterization of SFS using ¹³C NMR revealed the presence of five sugars having different molecular lengths. Oxidation of SFS using sodium periodate resulted in multiple aldehyde groups, as confirmed by ¹H NMR and attenuated total reflection Fourier-transform infrared (ATR-FTIR). The oxidized SFS (OSFS) when used to

SUBMITTER: Patil NV 

PROVIDER: S-EPMC6648322 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature