|
KMID : 0380620080400020146
|
|
Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.146 ~ p.151
|
|
|
Chemistry/Analysis : Enhancement of β-1,3-Glucan Functionality by Batch and Semi-continuous Typed Specific Carboxylation
|
|
Jeong Suk-Yun
Kim Sang-Woo
Lee Yong-Hwan
Lee Jae-Hwan
Chang Pahn-Shick
|
|
|
Abstract
|
|
|
|
In this study, batch or semi-continuous reactions, introducing site-specific carboxylic acids in β-1,3-glucan structures, were performed to increase water solubility and gel forming ability, using TEMPO/hypobromite with or without NaBr as catalysts. Regio-selective carboxylic acid formations were determined with infrared (IR) and 13C nuclear magnetic resonance (NMR) spectroscopic analyses. The regio-selective reactions with and without NaBr gave oxidation yields 92.5 and 85.6%, respectively, in the batch type, and yields of 93.9 and 86.4%, respectively, in the semi-continuous type. The reaction times in the batch and semi-continuous reactions without NaBr were delayed by 100 and 150%, respectively, as compared to those with NaBr. A combination of IR and 13C NMR analyses were used to confirm the formation carboxylic acids in β-1,3-glucan. From the batch reactions with and without NaBr, the water solubilities of oxidized products were 50.0 and 55.6%, respectively, and in the semi-continuous reactions they were 52.6 and 53.5%, respectively; while the water solubility of the native β-1,3-glucan was less than 1.0%. Finally, as compared to the native β-1,3-glucan, the gel forming ability of the reaction products was greatly increased irrespective of the presence of NaBr or the reaction type.
|
|
|
KEYWORD
|
|
|
β-1, 3-glucan, regio-selective carboxylation, NaBr, batch type, semi-continuous type
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|