Preparation and characterization of octenyl succinic anhydride modified agarose derivative.

Magnetic Resonance Spectroscopy Molecular Weight Porosity Sepharose / chemistry Spectroscopy, Fourier Transform Infrared Succinic Anhydrides / chemistry Temperature Transition Temperature
Agarose Agarose derivative Characterization NMR Octenyl succinic anhydride

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 May 2019
Historique:
received: 08 08 2018
revised: 23 11 2018
accepted: 26 11 2018
entrez: 7 1 2019
pubmed: 7 1 2019
medline: 14 2 2019
Statut: ppublish

Résumé

Agarose was successfully modified with octenyl succinic anhydride (OSA) and the factors affecting OSA modifying process were studied. The degree of substitution (DS) could be regulated from 0.02 to 0.21 by changing the reaction condition, simultaneously the molecular weight of the OSA-agarose (OSAG) varied from 342 kD to 483 kD. FT-IR spectrum of the OSAG at 1734 cm

Identifiants

DOI: 10.1016/j.foodchem.2018.11.133 PMID: 30611494
pubmed: 30611494
pii: S0308-8146(18)32080-6
doi: 10.1016/j.foodchem.2018.11.133
pii:
doi:

Substances chimiques

Succinic Anhydrides 0
Sepharose 9012-36-6

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

30-39

Commentaires et corrections

Type : ErratumIn

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Qiong Xiao (Q)

Department of Biotechnology and Bioengineering, Huaqiao University, Xiamen 361021, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, PR China.

Huifeng Weng (H)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, PR China.

Guo Chen (G)

Department of Biotechnology and Bioengineering, Huaqiao University, Xiamen 361021, PR China. Electronic address: chenguo@hqu.edu.cn.

Anfeng Xiao (A)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China. Electronic address: xxaaffeng@jmu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectroscopie par résonance magnétique › Preparation and characterization of octenyl...
questionsmedicales.fr › Phénomènes chimiques › Masse moléculaire › Preparation and characterization of octenyl...
questionsmedicales.fr › Phénomènes physiques › Phénomènes mécaniques › Porosité › Preparation and characterization of octenyl...
questionsmedicales.fr › Glucides › Polyosides › Agarose › Preparation and characterization of octenyl...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectrophotométrie › Spectrophotométrie IR › Spectroscopie infrarouge à transformée de Fourier › Preparation and characterization of octenyl...
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Diacides carboxyliques › Succinates › Anhydrides succiniques › Preparation and characterization of octenyl...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Preparation and characterization of octenyl...
questionsmedicales.fr › Phénomènes physiques › Thermodynamique › Température de transition › Preparation and characterization of octenyl...