US EPA

4458048 

Journal Article 

Effect of Protein Crosslinking by Maillard Reaction on Natural Rubber Properties 

Kongkaew, C; Intiya, W; Loykulnant, S; Sae-Oui, P 

2017 

1 

KGK Kautschuk, Gummi, Kunststoffe
ISSN: 0948-3276 

70 

5 

37-41 

WOS:000409401100006 

Maillard crosslinking of proteins in natural rubber (NR) was carried out by treating fresh NR latex with various amounts of the Maillard reagents, i.e., formaldehyde (HCHO) and glutaraldehyde (C5H8O2). Attenuated total reflectance infrared spectroscopy revealed the occurrence of protein crosslinking in the treated NR. The treated NR contained higher protein content leading to not only the reductions of scorch time and optimum cure time, but also the enhanced mechanical properties of the vulcanizate. Formation of nano-sized crosslinked proteins in NR matrix is proposed to explain the enhancement of mechanical properties. Thermal resistance presented in terms of relative tensile strength and relative elongation at break was obviously improved with the Maillard crosslinking of proteins. 

Natural rubber latex; Protein crosslinking; Maillard reaction; Mechanical property; Thermal property