Cross-linked bacterial cellulose networks using glyoxalization.

In this study, we demonstrate that bacterial cellulose (BC) networks can be cross-linked via glyoxalization. The fracture surfaces of samples show that, in the dry state, less delamination occurs for glyoxalized BC networks compared to unmodified BC networks, suggesting that covalent bond coupling between BC layers occurs during the glyoxalization process. Young's moduli of dry unmodified BC networks do not change significantly after glyoxalization. The stress and strain at failure are, however, reduced after glyoxalization. However, the wet mechanical properties of the BC networks are improved by glyoxalization. Raman spectroscopy is used to demonstrate that the stress-transfer efficiency of deformed dry and wet glyoxalized BC networks is significantly increased compared to unmodified material. This enhanced stress-transfer within the networks is shown to be a consequence of the covalent coupling induced during glyoxalization and offers a facile route for enhancing the mechanical properties of BC networks for a variety of applications.