Amidation of highly methoxylated citrus pectin with primary amines
Amidation of highly methoxylated citrus pectin with primary amines
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DOI：
10.1016/s0144-8617(99)00184-8
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发表时间：
2000-08
影响因子：
11.2
通讯作者：
A. Sinitsya;J. Čopíková;V. Prutyanov;S. Skoblya;V. Machovič
中科院分区：
文献类型：
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作者：
A. Sinitsya;J. Čopíková;V. Prutyanov;S. Skoblya;V. Machovič
Partially amidated pectin derivatives (N-alkyl pectinamides) were prepared from highly methoxylated citrus pectin by treatment with different primary amines in methanol. The characterisation of reaction products was made by elemental analysis, photometry and diffuse reflectance FTIR spectroscopy. N-alkyl pectinamides (secondary amides) had two intense infrared bands (amide I and amide II) shifted to lower wave numbers in comparison with the corresponding bands of commercial amidated pectins (primary amides). In some cases aminolysis of HM pectin caused the appearance of infrared bands from N-substituents. Multiple Gaussian decomposition of the characteristic bands in an IR spectrum in the region of 1850–1500cm−1were applied for evaluation of the degrees of amidation and methylation. The aminolysis of pectins appears to be an interesting way to produce pectin derivatives with new properties.
