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Carboxymethylation of (1 → 6)-α-dextran from Leuconostoc spp.: Effects on microstructural, thermal and antioxidant properties.

Abstract：

:The carboxymethylated (1 → 6)-α-dextran (CM-dex) was synthesized by introducing carboxymethyl groups at different degrees of substitution (DS). The resulting dex1-1, dex2-1, dex3-1, and dex4-1 products had degrees of substitution of 0.57, 0.78, 1.13, and 1.25, respectively. The dex3-1 showed the highest glass transition temperature (Tg) of 215.96 °C, whereas Tg of pure dextran was 149.83 °C. TGA results indicated that the residual loss was reduced along with the increase of DS in the high-temperature region (450-600 °C). Besides, the CM-dex had stronger scavenging capacity against OH radicals but lower scavenging capacity for DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals compared to that of pure dextran. The carboxymethylation of (1 → 6)-α-dextran will extend the applications for modified dextran.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Li W,Yun L,Rifky M,Liu R,Wu T,Sui W,Zhang M

doi

10.1016/j.ijbiomac.2020.11.114

subject

Has Abstract

pub_date

2021-01-01 00:00:00

pages

1-8

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(20)35039-X

journal_volume

166

pub_type

杂志文章

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