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
13
C 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
1
H NMR and attenuated total reflection Fourier-transform infrared
(ATR-FTIR). The oxidized SFS (OSFS) when used to cross-link the amine
groups from the wool keratin resulted in 36 and 56% increase in the
tensile strength and Young’s modulus of the fibers, respectively.
These significant increases in strength and Young’s modulus
were a result of having multiple aldehyde groups on each sugar molecule
as well as different molecular lengths of sugars, which favored cross-links
of multiple lengths within the cortical cell matrix of wool fibers.
The cross-linking between the aldehyde groups in OSFS and amine groups
in wool fibers was confirmed using ATR-FTIR and from the color change
resulting from the Maillard reaction as well as decrease in moisture
absorption by the fibers. Stronger wool fibers can not only increase
the efficiencies of wool fiber spinning and weaving and reduce yarn
and fabric defects but can also allow spinning finer yarns from the
same fibers. Oxidized sugars with optimum molecular lengths can be
used to cross-link other biological proteins as well, replacing the
currently used toxic cross-linkers.