Anionic graft polymerization of methyl acrylate to protein functional groups.

Abstract

AbstractGraft polymerization of methyl acrylate to functional groups in proteins was studied with model compounds and with whole gluten proteins. Polymerization was carried out in the presence of sodium hydride or sodium in dimethyl sulfoxide. Initiation proceeds by an anionic mechanism, and the rate‐determining step is the production of the initially formed carbanion. The rate of disappearance of methyl acrylate was followed via gas chromatography. Amino acid analyses indicated that the functional groups of the amino acids, as well as the peptide bonds, were acting as the initiation sites in proteins. Reaction rates of the functional groups were determined on model compounds in the presence of sodium and sodium hydride. With both the model compounds and the proteins, polymerization was initially rapid and then leveled off, although rates depended on the concentration of activator and acrylate. Methoxyl group analyses of modified model compounds and proteins indicated that from 5 to 10 methyl acrylate residues were introduced per reactive site.