Deep Coloration of Wool Fibers Using Oxides of Reducing Sugars
Deep Coloration of Wool Fibers Using Oxides of Reducing Sugars
复制标题
使用还原糖氧化物对羊毛纤维进行深色染色
DOI：
10.2115/fiberst.2018-0032
复制
发表时间：
2018
影响因子：
0.6
通讯作者：
Y. Yoshimura
中科院分区：
文献类型：
--
作者：
Takeru Ohe;Y. Yoshimura
在我们的日常生活中，包括还原糖（如葡萄糖）和氨基化合物（如氨基酸和蛋白质）的食物在加热过程或长时间储存（如发酵过程）后会变成黄色或棕色。这些显色反应称为美拉德反应、类黑精反应或布朗宁反应。食品如啤酒、酱料和味噌的天然着色是由美拉德反应引起的类黑精着色剂的众所周知的例子。在我们以前的工作中，已经阐明了蛋白质纤维，如羊毛、丝绸和皮革，通过与还原糖反应而被着色为黄色或棕色。然而，很明显，与通常的合成染料相比，它们的显色速度非常慢。例如，羊毛纤维的棕色着色需要24小时或更长时间，其中木糖用作反应性还原糖之一。在食品化学领域，葡萄糖和葡萄糖醇等糖醇类化合物是美拉德反应的重要中间体之一。然而，这些Oson化合物通常是通过还原糖的缓慢空气氧化产生的。利用芬顿化学氧化法制备糖氧化物，研究了利用糖氧化物与酚类化合物的混合物缩短羊毛纤维着色时间的方法。可以预见的是，羊毛纤维与糖氧化物的反应可以提供它们的快速和深着色;它们在葡萄糖氧化物存在下仅在2小时内变成深棕色。（接收日期：2018年10月1日;接受日期：2018年11月26日）#通讯作者：Takeru Ohe（电子邮件：tohe@omtri.or.jp）J. Fiber Sci.技术人员：74（12），229-236（2018）doi 10.2115/fiberst.2018-0032 ©2018日本纤维科学技术学会
It was well experienced in our daily living that foods including both reducing sugar, such as glucose, and amino compound, such as amino acid and protein, become yellow or brown after the heating process or long storage such as the fermentation process. These coloration reactions are called the Maillard reaction, melanoidin reaction, or browning reaction. The natural coloration of foods such as beer, soy sauce, and miso are well-known examples of the melanoidin colorants caused by the Maillard reaction. In our previous works, it was clarified that protein fibers such as wool, silk, and leather were colored yellow or brown by reactions with reducing sugars. However, it was clear that their coloration speed was very slow compared with usual synthetic dyes. For example, brown coloration of the wool fibers was required 24 hours or over, where xylose was used as one of reactive reducing sugars. In the fields of food chemistry, it was well known that oson compounds, such as glucoson and glycoson, are one of important intermediates of the Maillard reaction. However, these oson compounds are usually produced via the slow air oxidation of the reducing sugars. In this paper, shortening of the coloration time of the wool fibers was investigated by use of a mixture of the sugar oxides including the oson compounds, where the sugar oxides could be easily produced by their chemical oxidation using Fenton reaction. Predictably, the reactions of the wool fibers with sugar oxides could afford both their quick and deep coloration; they became dark brown within only 2 hours in the present of glucose oxides. (Received 1 October, 2018; Accepted 26 November, 2018) # corresponding author: Takeru Ohe (E-mail: tohe@omtri.or.jp) J. Fiber Sci. Technol., 74(12), 229-236 (2018) doi 10.2115/fiberst.2018-0032 ©2018 The Society of Fiber Science and Technology, Japan