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United States Department of Agriculture

Agricultural Research Service

Title: The Relationship Between Maillard Reaction Product Formation and the Strength of Griege Yarns Subjected to Accelerated Ageing Conditions

Author
item Gamble, Gary

Submitted to: World Cotton Research Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: May 4, 2007
Publication Date: July 30, 2008
Citation: Gamble, G.R. 2008. The Relationship Between Maillard Reaction Product Formation and the Strength of Griege Yarns Subjected to Accelerated Ageing Conditions. World Cotton Research Conference Proceedings, September 10-14, 2007, Lubbock, TX.

Interpretive Summary: Previous work examining the effect of ageing on cotton fiber surface chemical and HVI properties, yarn processing performance, and yarn quality showed that cotton bales stored for extended periods exhibit significant changes in a number of these variables including primarily surface sugar content, HVI +b color grade, and yarn strength. The present study attempts to further elucidate the relationship between these three variables by subjecting pre-spun yarns to accelerated ageing conditions. A single variety of cotton was spun into yarn and subjected to a series of thermal and dehydration treatments. The resultant yarns as well as a control which was not subjected to treatment were subsequently analyzed for glucose, pH, conductivity, moisture, UV-vis absorption, fluorescence, and yarn strength. Results suggest that ageing of griege cotton yarns results in an increase in Maillard-type browning reaction products, consistent with changes observed in +b. The amount of these reaction products correlates with loss of yarn strength, though not with fiber bundle strength as measured by HVI. These results are discussed in terms of changes in surface morphology of the fiber resulting from a temperature dependent reaction mechanism.

Technical Abstract: Previous work examining the effect of ageing on cotton fiber surface chemical and HVI properties, yarn processing performance, and yarn quality showed that cotton bales stored for extended periods exhibit significant changes in a number of these variables including primarily surface sugar content, HVI +b color grade, and yarn strength. The present study attempts to further elucidate the relationship between these three variables by subjecting pre-spun yarns to accelerated ageing conditions. A single variety of cotton was spun into yarn and subjected to a series of thermal and dehydration treatments. The resultant yarns as well as a control which was not subjected to treatment were subsequently analyzed for glucose, pH, conductivity, moisture, UV-vis absorption, fluorescence, and yarn strength. Results suggest that ageing of griege cotton yarns results in an increase in Maillard-type browning reaction products, consistent with changes observed in +b. The amount of these reaction products correlates with loss of yarn strength, though not with fiber bundle strength as measured by HVI. These results are discussed in terms of changes in surface morphology of the fiber resulting from a temperature dependent reaction mechanism.

Last Modified: 7/22/2014
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