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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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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DOI: https://doi.org/10.1023/A:1017917610485