Solvent-Free Synthesis of Modified Pectin Compounds Promoted by Microwave Irradiation

被引:44
作者
Calce, Enrica [1 ]
Bugatti, Valeria [2 ]
Vittoria, Vittoria [2 ]
De Luca, Stefania [1 ]
机构
[1] CNR, Inst Biostruct & Bioimages, I-80138 Naples, Italy
[2] Univ Salerno, Dept Ind Engn, I-84084 Fisciano, SA, Italy
关键词
pectin; microwave irradiation; solvent-free; green chemistry; INFRARED-SPECTROSCOPY; RENEWABLE RESOURCES; STATE TRANSITIONS; ORGANIC-SYNTHESIS; STARCH PALMITATE; POLYMERS; PUMPKIN;
D O I
10.3390/molecules171012234
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
070307 [化学生物学]; 071010 [生物化学与分子生物学];
摘要
Microwave-assisted solvent-free modification of pectin was successfully accomplished, consisting in the esterification of several fatty acids by pectin alcoholic functions. The reaction was performed by simply mixing the reagents with a catalytic amount of the inorganic base (potassium carbonate) and irradiating the obtained mixture with microwaves for a short time (3-6 min). The replacement of the traditional heating with a microwave source allowed the development of a new synthetic protocol which provided increased yield of the final products, since it eliminates the small amount of degraded polysaccharide produced during traditional oil bath heating. The desired esters were fully characterized by FT-IR spectroscopy and thermogravimetric analysis.
引用
收藏
页码:12234 / 12242
页数:9
相关论文
共 30 条
[1]
[Anonymous], 1998, BIOPOLYMERS RENEWABL
[2]
PHYSICAL AND MECHANICAL-PROPERTIES OF HIGHLY PLASTICIZED PECTIN STARCH FILMS [J].
COFFIN, DR ;
FISHMAN, ML .
JOURNAL OF APPLIED POLYMER SCIENCE, 1994, 54 (09) :1311-1320
[3]
The influence of the storage conditions heat and humidity on conformation, state transitions and degradation behaviour of dried pectins [J].
Einhorn-Stoll, Ulrike ;
Kunzek, Herbert .
FOOD HYDROCOLLOIDS, 2009, 23 (03) :856-866
[4]
Thermo analytical characterisation of processing-dependent structural changes and state transitions of citrus pectin [J].
Einhorn-Stoll, Ulrike ;
Kunzek, Herbert .
FOOD HYDROCOLLOIDS, 2009, 23 (01) :40-52
[5]
FILIPPOV MP, 1992, FOOD HYDROCOLLOID, V6, P115
[7]
Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy [J].
Gnanasambandam, R ;
Proctor, A .
FOOD CHEMISTRY, 2000, 68 (03) :327-332
[8]
Synthesis and Water Absorption Transport Mechanism of a pH-Sensitive Polymer Network Structured on Vinyl-Functionalized Pectin [J].
Guilherme, Marcos R. ;
Moia, Thais A. ;
Reis, Adriano V. ;
Paulino, Alexandre T. ;
Rubira, Adley F. ;
Mattoso, Luiz H. C. ;
Muniz, Edvani C. ;
Tambourgi, Elias B. .
BIOMACROMOLECULES, 2009, 10 (01) :190-196
[9]
Synthesis of Higher Fatty Acid Starch Esters using Vinyl Laurate and Stearate as Reactants [J].
Junistia, Laura ;
Sugih, Asaf K. ;
Manurung, Robert ;
Picchioni, Francesco ;
Janssen, Leon P. B. M. ;
Heeres, Hero J. .
STARCH-STARKE, 2008, 60 (12) :667-675
[10]
KAMNEV AA, 1995, SPECTROSCOPY OF BIOLOGICAL MOLECULES, P445