Synthesis and Characterization of hen egg albumin and Gelatin composite cross linked with Glutaraldehyde

Abstract

Hen egg (A), Gelatin (G) and their composite (AB) in film form was prepared in different proportions and cross linked with glutaraldehyde (GTA) and the composite was named as (AGG). The characterization of the composite (AGG) was evaluated with GTA interms of tensile strength. The structure and properties of AGG composite was studied for its FTIR, TGA, CD and mechanical strength. From the results obtained from above studies, it was evident that the cross linked AGG film exhibits higher Tensile strength than uncrosslinked AG films. Thermal decomposition studies show AG was stable up to 375 o C. The CD spectrum shows an unordered random coil to AGG and helical structure for A, G, AG composites which shows confirmation of crosslinking of AG with GTA.