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    Residual soy flour sugars as crosslinkers for enhancing mechanical performance of protein fibers
    3.
    发明授权
    Residual soy flour sugars as crosslinkers for enhancing mechanical performance of protein fibers 有权

    公开(公告)号：US11530300B2

    公开(公告)日：2022-12-20

    申请号：US16813694

    申请日：2020-03-09

    Applicant: CORNELL UNIVERSITY

    Inventor： Anil N. Netravali ,  Namrata V. Patil

    IPC: A61K9/00 ,  C08H1/06 ,  C08H1/02 ,  D06M13/123 ,  D06M10/08 ,  D06M13/188 ,  A45D7/06

    Abstract: 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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