CARBOXYMETHYL KEFIRAN - PREPARATION AND VISCOMETRIC PROPERTIES

被引：7

作者：

MUKAI, T ^{[1
]}

TOBA, T ^{[1
]}

ITOH, T ^{[1
]}

NIMURA, T ^{[1
]}

ADACHI, S ^{[1
]}

机构：

[1] TOHOKU UNIV, FAC AGR, ANIM PROD CHEM LAB, AOBA KU, SENDAI 981, JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03970.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carboxymethyl (CM‐) kefiran was prepared with monochloroacetic acid in isopropyl alcohol at 30, 40 and 50°C for 4 and 24 hr. Resulting CM‐kefiran varied in degree of substitution (0.73‐0.89), molecular weight (5.0‐7.0 × 105) and viscosity (4.5‐14.5 cP in 0.5% aqueous solution) depending on the conditions. Carboxymethylation resulted in a maximum fourteenfold increase in viscosity. 13C‐NMR spectra of CM‐kefiran indicated C‐6 of native kefiran was preferentially substituted with CM‐groups. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1483 / 1484

页数：2

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