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RESIDUAL SOY FLOUR SUGARS AS CROSSLINKERS FOR ENHANCING MECHANICAL PERFORMANCE OF PROTEIN FIBERS
RESIDUAL SOY FLOUR SUGARS AS CROSSLINKERS FOR ENHANCING MECHANICAL PERFORMANCE OF PROTEIN FIBERS
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机译:残留大豆粉糖作为交联剂,可增强蛋白质纤维的机械性能
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摘要
Disclosed is a method of crosslinking protein fibers, including wool fibers, by (i) providing a crosslinking agent including an oxidized sugar mixture having a plurality of different oxidized sugars of different molecular lengths and having at least two aldehyde groups (e.g., oxidized soy flour sugars); and (ii) infiltrating a plurality of non-crosslinked protein fibers with the crosslinking agent under conditions effective to cause protein molecules contained in the non-crosslinked protein fibers to become crosslinked. This method yields a population of crosslinked protein fibers, where the protein molecules of the non-crosslinked protein fibers include amine groups that react with the aldehyde groups of the oxidized sugars to achieve the crosslinking of the protein molecules to yield the crosslinked protein fibers.
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