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Heat Resistance and Local Structure of FeCl2-Absorbed Crosslinked Poly(γ-Glutamic Acid)

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Abstract

Fiber of Japanese food natto (Bacillus subtilis) is known to be superabsorbent poly(γ-glutamic acid) (PGA). NaCl particles precipitate in FeCl2-absorbed crosslinked PGA when heated at crystallization temperature of 320 °C for 10 to 60 min. After heat treatment the Mössbauer spectrum of FeCl2-crosslinked PGA consists of a quadrupole doublet due to FeCl2·2H2O. The Mössbauer spectrum of anhydrous FeCl2 reagent heated under the same condition shows an intense sextet due to α-Fe2O3 . These results prove that the superabsorbent polymer, crosslinked PGA, has higher heat resistance.

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Authors and Affiliations

  1. Department of Biological and Environmental Chemistry, Kyushu School of Engineering, Kinki University, Kayanomori 11-6, Iizuka, 820-8555, Japan

    T. Nishida

  2. Department of Chemistry, Faculty of Science, Kyushu University, Hakozaki 6-10-1, Fukuoka, 812-8581, Japan

    H. Kamezawa

  3. Division of Applied Genetic Resources, Department of Genetic Resources Technology, Faculty of Agriculture, Kyushu University, Hakozaki 6-10-1, Fukuoka, 812-8555, Japan

    T. Hara

  4. Department of Electrical Engineering, Faculty of Engineering, Fukuoka University, Nanakuma 8-19-1, Fukuoka, 814-0180, Japan

    Y. Matsumoto

Authors
  1. T. Nishida
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  2. H. Kamezawa
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  3. T. Hara
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  4. Y. Matsumoto
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Nishida, T., Kamezawa, H., Hara, T. et al. Heat Resistance and Local Structure of FeCl2-Absorbed Crosslinked Poly(γ-Glutamic Acid). Journal of Radioanalytical and Nuclear Chemistry 250, 547–550 (2001). https://doi.org/10.1023/A:1017917610485

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