Reaction of Glutaraldehyde with Amino and Thiol Compounds
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概要
- 論文の詳細を見る
Stoichiometry, pH deoendence, and reversibility of the reaction of glutaraldehyde with various amino and thiol compounds were investigated to elucidate the chemical nature of glutaraldehyde. For glutaraldehyde, three commercial samples were examined. They have different spectral characteristics probably due to the difference in the content of α, β-unsaturated aldehyde polymers formed by aldol condensations of glutaraldehyde, but the amount of such unsaturated structures is very small, and the chemical reactivity of these samples are almost the same. Therefore, the chemical reactivity characteristic of glutaraldehyde is not due to the α, β-unsaturated aldehydes. Glutaraldehyde reacts with the amino group in a wide pH range(≧pH3). The reactions at pH 7 and 9 are almost irreversible, thourgh a little reversibility is observed. The raction rate vecomes very slow after the initial rapid phase. The average molar ratio of the amino and aldehyde groups consumed during the reaction of glutaraldehyde with the amino group is in a range of 0.3-0.2. Glutaraldehyde reacts with cysteine with a stoichiometric relationship of one mol of the thiol and amino groups of cysteine per mol of glutaraldehyde. Glutaraldehyde does not react with the thiol group without the presence of the primary amino group; the average stoichiometric relationship is 0.5-0.6 mol of the thiol group, about 0.4mol of the amino group, and 1 mol of glutaraldehyde, under the conditions of excess in the thiol and amino groups. These results indicate the complex nature of the glutaraldehyde reaction.
- 社団法人日本生物工学会の論文
- 1991-02-25
著者
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Yamada Yasuhiro
Department Of Biotechnology Osaka University
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Yamada Yasuhiro
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Urabe I
Osaka Univ. Osaka Jpn
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Urabe Itaru
Department Of Biotechnology Graduate School Of Engineering Osaka University
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Urabe Itaru
Department Of Biotechnology Faculty Of Engineering Osaka University
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Urabe Itaru
Dept. Biotech. Grad. Sch. Eng. Osaka Univ.
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Okada H
Kansai Univ. Osaka Jpn
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Okada H
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Okada H
Nagaoka Univ. Technol. Niigata Jpn
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Okada H
Nagoya City Univ. School Of Medicine Nagoya Jpn
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Okada H
Department Of Fermentation Technology Facutly Of Enginering Osaka Univeristy
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Okada Hirosuke
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Okada Hirosuke
Deparment Of Fermentation Technology Osaka University
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Urabe Itaru
Department Of Biotechnology Osaka University
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OKUDA KEIKO
Department of Fermentation Technology, Faculty of Engineering, Osaka University
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Yamada Yuzo
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Yamada Y
Department Of Physics Faculty Of Science Kyoto University
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Yamada Yasuhiro
Department Of Agricultural Chemistry Faculty Of Agriculture University Of Tokyo
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Okuda Keiko
Department Of Anesthesiology Dokkyo University School Of Medicine
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Okuda Keiko
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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