Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

Foods

卷:10

Anton A. Karacharov¹  Evgeniy V. Elsuf’ev¹  Olga Yu. Fetisova¹  Vladislav A. Ionin²  Angelina V. Miroshnikova²  Natalya Yu. Vasilieva²  Yuriy N. Malyar²  Dmitry V. Zimonin²  Andrey M. Skripnikov²  Valentina S. Borovkova²  Anna S. Kazachenko²  Aleksandr S. Kazachenko²  Noureddine Issaoui³ 

[1] FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia;

[2] Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia;

[3] Laboratory of Quantum and Statistical Physics (LR18ES18), Faculty of Sciences, University of Monastir, Monastir 5079, Tunisia;

关键词: polysaccharides;    sulfation;    xanthan;    structure;    xanthan sulfate;   

DOI  :  10.3390/foods10112571

来源: DOAJ

【 摘 要 】

Xanthan is an important polysaccharide with many beneficial properties. Sulfated xanthan derivatives have anticoagulant and antithrombotic activity. This work proposes a new method for the synthesis of xanthan sulfates using sulfamic acid. Various N-substituted ureas have been investigated as process activators. It was found that urea has the greatest activating ability. BBD of xanthan sulfation process with sulfamic acid in 1,4-dioxane has been carried out. It was shown that the optimal conditions for the sulfation of xanthan (13.1 wt% sulfur content) are: the amount of sulfating complex per 1 g of xanthan is 3.5 mmol, temperature 90 °C, duration 2.3 h. Sulfated xanthan with the maximum sulfur content was analyzed by physicochemical methods. Thus, in the FTIR spectrum of xanthan sulfate, in comparison with the initial xanthanum, absorption bands appear at 1247 cm⁻¹, which corresponds to the vibrations of the sulfate group. It was shown by GPC chromatography that the starting xanthan gum has a bimodal molecular weight distribution of particles, including a high molecular weight fraction with M_w > 1000 kDa and an LMW fraction with M_w < 600 kDa. It was found that the Mw of sulfated xanthan gum has a lower value (~612 kDa) in comparison with the original xanthan gum, and a narrower molecular weight distribution and is characterized by lower PD values. It was shown by thermal analysis that the main decomposition of xanthan sulfate, in contrast to the initial xanthan, occurs in two stages. The DTG curve has two pronounced peaks, with maxima at 226 and 286 °C.

【 授权许可】

Unknown