 |
 |
 |
Journal articles
Structural and rheological properties of kappa (κ)-carrageenans covalently modified with cationic moieties
Abstract : Cationized kappa-carrageenans contg. 2-hydroxy-3-(trimethylammonium)propyl groups with various degrees of substitution (0.13-0.75) were synthesized by reaction of sulfated polysaccharides with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (QUAB 188) in alk. solns. through the generation of the corresponding 2,3-epoxy reagent in situ. The structure of the modified algal polysaccharides was characterized without any further treatment or after methanolysis and/or enzymic depolymn., by means of spectroscopic tools (FT-IR, NMR, Mass spectrometry) and high-performance size exclusion chromatog. (HPSEC). Significant differences in the rheol. properties of these cationized kappa-carrageenans have been found depending on the DS values and the presence of KCl salt. Despite their lower mol. wts. in comparison with native polysaccharides, cationized kappa-carrageenans with a DS of 0.75 exhibited high viscosity and gelling behaviors mediated by the high d. of quaternary ammonium groups.
https://hal-univ-rennes1.archives-ouvertes.fr/hal-01298759
Contributor : Laurent Jonchère Connect in order to contact the contributor
Submitted on : Wednesday, April 6, 2016 - 3:48:46 PM
Last modification on : Wednesday, April 7, 2021 - 3:18:08 PM
Contributor : Laurent Jonchère Connect in order to contact the contributor
Submitted on : Wednesday, April 6, 2016 - 3:48:46 PM
Last modification on : Wednesday, April 7, 2021 - 3:18:08 PM
`