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Oxidation of dextran using H2O2 and NaClO/NaBr and their applicability in iron chelation.

Abstract：

:The structural modification of polysaccharides directly affects their physicochemical properties and applications. Dextran, a chained polysaccharide, consists of multiple d-glucose molecules with repetitive structures. In this study, the physicochemical properties of oxidized dextran (DO) at different concentrations of NaClO/NaBr and H2O2 were compared. The results showed that NaClO/NaBr oxidation is more conducive to the formation of carboxyl groups. Oxidized dextran with NaClO/NaBr (DOB) showed good iron (III) chelating ability, and the DOB‑iron (III) complex (DOBIC) had an iron content of 28.31%. According to structural analysis, NaClO/NaBr (2 g/100 g of active chlorine) and H2O2 (4 g/100 g), respectively, oxidize the C1 and C2 hydroxyl groups of dextran to carboxyl groups and open the ring when DO and iron have the strongest chelation ability. The complex is indeed a chelate iron complex, and iron core is composed of iron oxyhydroxide or the β-FeOOH mineral polymorph. These results indicate that DOBIC is expected to be a good iron supplement or food additive to strengthen iron.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Wu H,Shang-Guan DC,Lu QM,Hu XQ,Yang JW,Zhang HB

doi

10.1016/j.ijbiomac.2019.12.104

subject

Has Abstract

pub_date

2020-02-01 00:00:00

pages

615-623

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)35806-4

journal_volume

144

pub_type

杂志文章

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