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In this study we prepared a series of gelatin–glucose conjugates through Maillard-type reactions (covalent coupling) between a modified gelatin hydrolysate and glucose. We confirmed the structures of these products through infrared and nuclear magnetic resonance spectroscopic analyses. Our gelatin–glucose conjugates exhibited excellent surface activity properties, including reduced surface tension...
Surface active gelatin derivative surfactants were formed by covalent attachment of hydrophobic groups to gelatin hydrolyzate molecules. The surface activity was evaluated by surface tension, wetting ability, emulsifying power and foaming properties. It was found that, the modified gelatins are more surface active than the gelatin hydrolyzate. The increase in hydrophobic chain length and the number...
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