Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides
Commercial kappa- and iota carrageenans were cationized with 3-chloro-2-hydroxypropyltrimethylammonium chloride in aqueous sodium hydroxide solution. For kappa-carrageenan three derivatives with different degrees of substitution were obtained. Native and amphoteric kappa-carrageenans were characteri...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01448617_v126_n_p70_Barahona |
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todo:paper_01448617_v126_n_p70_Barahona2023-10-03T14:59:33Z Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides Barahona, T. Prado, H.J. Bonelli, P.R. Cukierman, A.L. Fissore, E.L. Gerschenson, L.N. Matulewicz, M.C. 3-Chloro-2-hydroxypropyltrimethylammonium chloride Amphoteric polysaccharides Cationization Iota-carrageenan Kappa-carrageenan Atomic force microscopy Chlorine compounds Differential scanning calorimetry Electrospray ionization Infrared spectroscopy Mass spectrometry 3-chloro-2-hydroxypropyltrimethylammonium chloride Cationization Degrees of substitution Electrospray ionization mass spectrometry Iota-carrageenan Kappa carrageenan Scanning electrons Sodium hydroxide solutions Polysaccharides (3-chloro-2-hydroxypropyl)trimethylammonium chloride 3,6-anhydrogalactose carrageenan cation galactose polysaccharide propanol quaternary ammonium derivative sepharose analogs and derivatives atomic force microscopy chemistry electrospray mass spectrometry flow kinetics nuclear magnetic resonance spectroscopy Young modulus analogs and derivatives Carrageenan Cations chemistry chemistry chemistry chemistry chemistry chemistry chemistry Elastic Modulus Galactose Magnetic Resonance Spectroscopy Microscopy, Atomic Force Polysaccharides Propanols Quaternary Ammonium Compounds Rheology Sepharose Spectrometry, Mass, Electrospray Ionization Commercial kappa- and iota carrageenans were cationized with 3-chloro-2-hydroxypropyltrimethylammonium chloride in aqueous sodium hydroxide solution. For kappa-carrageenan three derivatives with different degrees of substitution were obtained. Native and amphoteric kappa-carrageenans were characterized by NMR and infrared spectroscopy, scanning electron and atomic force microscopy; methanolysis products were studied by electrospray ionization mass spectrometry. Young moduli and the strain at break of films, differential scanning calorimetry, rheological and flocculation behavior were also evaluated; the native and the amphoteric derivatives showed different and interesting properties. Cationization of iota-carrageenan was more difficult, indicating as it was previously observed for agarose, that substitution starts preferentially on the 2-position of 3,6-anhydrogalactose residues; in iota-carrageenan this latter unit is sulfated. © 2015 Elsevier Ltd. Fil:Prado, H.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Bonelli, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Cukierman, A.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Matulewicz, M.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01448617_v126_n_p70_Barahona |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
3-Chloro-2-hydroxypropyltrimethylammonium chloride Amphoteric polysaccharides Cationization Iota-carrageenan Kappa-carrageenan Atomic force microscopy Chlorine compounds Differential scanning calorimetry Electrospray ionization Infrared spectroscopy Mass spectrometry 3-chloro-2-hydroxypropyltrimethylammonium chloride Cationization Degrees of substitution Electrospray ionization mass spectrometry Iota-carrageenan Kappa carrageenan Scanning electrons Sodium hydroxide solutions Polysaccharides (3-chloro-2-hydroxypropyl)trimethylammonium chloride 3,6-anhydrogalactose carrageenan cation galactose polysaccharide propanol quaternary ammonium derivative sepharose analogs and derivatives atomic force microscopy chemistry electrospray mass spectrometry flow kinetics nuclear magnetic resonance spectroscopy Young modulus analogs and derivatives Carrageenan Cations chemistry chemistry chemistry chemistry chemistry chemistry chemistry Elastic Modulus Galactose Magnetic Resonance Spectroscopy Microscopy, Atomic Force Polysaccharides Propanols Quaternary Ammonium Compounds Rheology Sepharose Spectrometry, Mass, Electrospray Ionization |
| spellingShingle |
3-Chloro-2-hydroxypropyltrimethylammonium chloride Amphoteric polysaccharides Cationization Iota-carrageenan Kappa-carrageenan Atomic force microscopy Chlorine compounds Differential scanning calorimetry Electrospray ionization Infrared spectroscopy Mass spectrometry 3-chloro-2-hydroxypropyltrimethylammonium chloride Cationization Degrees of substitution Electrospray ionization mass spectrometry Iota-carrageenan Kappa carrageenan Scanning electrons Sodium hydroxide solutions Polysaccharides (3-chloro-2-hydroxypropyl)trimethylammonium chloride 3,6-anhydrogalactose carrageenan cation galactose polysaccharide propanol quaternary ammonium derivative sepharose analogs and derivatives atomic force microscopy chemistry electrospray mass spectrometry flow kinetics nuclear magnetic resonance spectroscopy Young modulus analogs and derivatives Carrageenan Cations chemistry chemistry chemistry chemistry chemistry chemistry chemistry Elastic Modulus Galactose Magnetic Resonance Spectroscopy Microscopy, Atomic Force Polysaccharides Propanols Quaternary Ammonium Compounds Rheology Sepharose Spectrometry, Mass, Electrospray Ionization Barahona, T. Prado, H.J. Bonelli, P.R. Cukierman, A.L. Fissore, E.L. Gerschenson, L.N. Matulewicz, M.C. Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides |
| topic_facet |
3-Chloro-2-hydroxypropyltrimethylammonium chloride Amphoteric polysaccharides Cationization Iota-carrageenan Kappa-carrageenan Atomic force microscopy Chlorine compounds Differential scanning calorimetry Electrospray ionization Infrared spectroscopy Mass spectrometry 3-chloro-2-hydroxypropyltrimethylammonium chloride Cationization Degrees of substitution Electrospray ionization mass spectrometry Iota-carrageenan Kappa carrageenan Scanning electrons Sodium hydroxide solutions Polysaccharides (3-chloro-2-hydroxypropyl)trimethylammonium chloride 3,6-anhydrogalactose carrageenan cation galactose polysaccharide propanol quaternary ammonium derivative sepharose analogs and derivatives atomic force microscopy chemistry electrospray mass spectrometry flow kinetics nuclear magnetic resonance spectroscopy Young modulus analogs and derivatives Carrageenan Cations chemistry chemistry chemistry chemistry chemistry chemistry chemistry Elastic Modulus Galactose Magnetic Resonance Spectroscopy Microscopy, Atomic Force Polysaccharides Propanols Quaternary Ammonium Compounds Rheology Sepharose Spectrometry, Mass, Electrospray Ionization |
| description |
Commercial kappa- and iota carrageenans were cationized with 3-chloro-2-hydroxypropyltrimethylammonium chloride in aqueous sodium hydroxide solution. For kappa-carrageenan three derivatives with different degrees of substitution were obtained. Native and amphoteric kappa-carrageenans were characterized by NMR and infrared spectroscopy, scanning electron and atomic force microscopy; methanolysis products were studied by electrospray ionization mass spectrometry. Young moduli and the strain at break of films, differential scanning calorimetry, rheological and flocculation behavior were also evaluated; the native and the amphoteric derivatives showed different and interesting properties. Cationization of iota-carrageenan was more difficult, indicating as it was previously observed for agarose, that substitution starts preferentially on the 2-position of 3,6-anhydrogalactose residues; in iota-carrageenan this latter unit is sulfated. © 2015 Elsevier Ltd. |
| format |
JOUR |
| author |
Barahona, T. Prado, H.J. Bonelli, P.R. Cukierman, A.L. Fissore, E.L. Gerschenson, L.N. Matulewicz, M.C. |
| author_facet |
Barahona, T. Prado, H.J. Bonelli, P.R. Cukierman, A.L. Fissore, E.L. Gerschenson, L.N. Matulewicz, M.C. |
| author_sort |
Barahona, T. |
| title |
Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides |
| title_short |
Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides |
| title_full |
Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides |
| title_fullStr |
Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides |
| title_full_unstemmed |
Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides |
| title_sort |
cationization of kappa- and iota-carrageenan - characterization and properties of amphoteric polysaccharides |
| url |
http://hdl.handle.net/20.500.12110/paper_01448617_v126_n_p70_Barahona |
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