Study on TEMPO-mediated selective oxidation of hyaluronan and the effects of salt on the reaction kinetics

被引：73

作者：

Jiang, B ^{[1
]}

Drouet, E ^{[1
]}

Milas, M ^{[1
]}

Rinaudo, M ^{[1
]}

机构：

[1] Univ Grenoble 1, CNRS, Ctr Rech Macromol Vegetales, F-38401 Grenoble 9, France

来源：

CARBOHYDRATE RESEARCH | 2000年 / 327卷 / 04期

关键词：

hyaluronan; TEMPO; oxidation kinetics; IR spectroscopy;

D O I：

10.1016/S0008-6215(00)00059-8

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

2,2,6,6-Tetramethyl-1-piperidinyloxy radical (TEMPO)-mediated oxidation of hyaluronan was studied at pH 10.2. and temperature of 0 degrees C with NaOCl as the primary oxidant. As with other polysaccharides, a high selectivity of oxidation was observed. The degradation of the polymer was essentially caused by the oxidation process. The primary oxidant and the pH of the reaction mixture did not alter the molecular weight of hyaluronan during oxidation. The kinetics of the oxidation process was investigated at different concentrations of reactants and the inorganic salts, NaBr, NaCl, and Na2SO4. An increase in the salt concentration in the mixture causes a major decrease in the rate of the oxidation, and this decrease is independent of the nature of the salt. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：455 / 461

页数：7

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