Effect of Maillard reaction in ammonia preserved natural rubber latex using reducing sugars

Investigation of Maillard reaction in natural rubber (NR) latex was carried out using two reducing sugars, glucose and ribose. Both reducing sugars together with a 1:1 mixture were added as 5 wt% solution to concentrated NR latex preserved with ammonia in a 1:1 ratio and preheated at 27, 70 and 90 degrees C for 2 h. The changes in the latex due to the reaction were characterised using pH andLvalues for 216 h (9 days). Cast latex films were then prepared and investigated for their swelling index (SI), gel content and tensile properties. Results obtained showed reduction in both pH andLvalues with time for the latexes with reducing sugars indicating progress of the Maillard reaction. For the Maillard reacted films, SI reduced whereas gel content, tensile stress and tensile strength increased. However, no significant changes were observed for the elongation at break of the reacted samples compared to the unreacted samples. Increasing the preheating temperature of the latex and reducing sugar mixtures to 70 and 90 degrees C from 27 degrees C increased the Maillard reaction which further improved the film properties. Although both reducing sugars improved the film properties, the improvements brought by reacting NR latex with ribose were more significant compared to reacting NR latex with glucose. From the current findings, it is evident that reducing sugars could be used to enhance the physical properties of natural rubber latex films. This technique will benefit the latex industry as it is environmentally friendly, easily applicable and cheaper compared to currently available techniques.