Study on protein profiles in commercial examination glove production

Nurul Hayati Y., . and Md Said, . and Mohd Yatim, . and Hasma H., . Study on protein profiles in commercial examination glove production. pp. 207-217. ISSN 1511-1768

Extractable protein (EP) antigenic protein (AP) and allergenic protein (AgP) contents of examination gloves sampled at different stages of commercial examination glove production over a 3 months production period were determined. The EP AP and AgP contents of gloves at any stage of production generally increased with increasing production time. Unexpectedly gloves collected immediately after the pre-leaching process showed higher EP contents compared to unleached gloves. Gloves taken after post-curing at 140C for about 30 minutes gave the highest EP AP and AgP contents. The EP AP and AgP contents of gloves taken after the post-leaching and the subsequent stages were considerably lower compared to gloves taken before the post-leaching stage. There is a tendency for the AgP content of the final products to be higher than those samples taken after the post-leaching and slurry-dip stages. It is hoped that this study on protein profile of a commercial glove dipping line could provide a guideline on appropriate conditions that needs to be applied at various stages of the glove production process.

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Abstract

Extractable protein (EP) antigenic protein (AP) and allergenic protein (AgP) contents of examination gloves sampled at different stages of commercial examination glove production over a 3 months production period were determined. The EP AP and AgP contents of gloves at any stage of production generally increased with increasing production time. Unexpectedly gloves collected immediately after the pre-leaching process showed higher EP contents compared to unleached gloves. Gloves taken after post-curing at 140C for about 30 minutes gave the highest EP AP and AgP contents. The EP AP and AgP contents of gloves taken after the post-leaching and the subsequent stages were considerably lower compared to gloves taken before the post-leaching stage. There is a tendency for the AgP content of the final products to be higher than those samples taken after the post-leaching and slurry-dip stages. It is hoped that this study on protein profile of a commercial glove dipping line could provide a guideline on appropriate conditions that needs to be applied at various stages of the glove production process.

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Item Type:	Article
AGROVOC Term:	Proteins
AGROVOC Term:	Natural rubber
AGROVOC Term:	Protein content
AGROVOC Term:	Latex
AGROVOC Term:	Vulcanization
AGROVOC Term:	Allergic reactions
AGROVOC Term:	Leaching
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 02:32
URI:	http://webagris.upm.edu.my/id/eprint/23035

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