Preparation and surface activities of modified gelatin–glucose conjugates

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 and high low-foaming and wetting power. In addition, these new surfactants displayed greater thermal stability and improved emulsifying properties relative to those of industrial standards. Finally, we used UV–Vis spectroscopy to study the interactions of direct dyes with the gelatin–glucose conjugates in aqueous solution.