Department of Food Science and Microbiology, University of Milan, Via Celoria 2, 20133 Milano, Italy.
J Agric Food Chem. 2010 Jan 27;58(2):998-1003. doi: 10.1021/jf9031603.
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 hydroxyproline and hydroxylysine, leading to the formation of hemiacetals.
傅里叶变换红外光谱（FT-IR）结合荧光技术测定残留氨基基团的方法，被用于研究戊二醛与明胶分子交联反应中涉及的化学官能团。结果表明，在高 pH 值条件下（即接近赖氨酸的 pKa 值），交联反应主要受众所周知的希夫碱形成所控制；而在低 pH 值条件下（即赖氨酸的氨基被质子化时），反应可能还涉及羟脯氨酸和羟赖氨酸的 -OH 基团，从而形成半缩醛。
