Homogeneous Synthesis of Cationic Chitosan via New Avenue.

Homogeneous Synthesis of Cationic Chitosan via New Avenue.
复制标题

New Avenue均相合成阳离子壳聚糖

DOI:
10.3390/molecules23081921
复制
发表时间:
2018-08-01
期刊:
Molecules (Basel, Switzerland)
影响因子:
--
通讯作者:
Wang J
Wang J
中科院分区:
其他
文献类型:
--
作者:
Song H;Wu H;Li S;Tian H;Li Y;Wang J

文献摘要

参考文献

相似文献

以碱和尿素为溶剂,采用冻融法成功地将壳聚糖溶解在一种新的溶剂中。以3-氯-2-羟丙基三甲基氯化铵(CHPTAC)为阳离子试剂,在均相体系中,通过不同的反应时间和反应温度,合成了季铵化壳聚糖(QC)。QC不能在高于60 °C的温度下合成,因为会形成凝胶。对所制备的QC的结构和性能进行了表征,证实季铵基团成功地引入到壳聚糖主链上。取代度(DS)在16.5%~ 46.8%之间,产率在32.6%~ 89.7%之间,可以通过改变壳聚糖单元与CHPTAC的摩尔比和反应时间来调节。QCs能有效抑制酸土脂环酸杆菌的生长。因此,本工作提供了一个简单的和绿色的功能化壳聚糖和生产季铵化壳聚糖在食品工业中的潜在应用的抗菌效果的方法。
Using a solvent formed of alkali and urea, chitosan was successfully dissolved in a new solvent via the freezing–thawing process. Subsequently, quaternized chitosan (QC) was synthesized using 3-chloro-2-hydroxypropyl trimethyl ammonium chloride (CHPTAC) as the cationic reagent under different incubation times and temperatures in a homogeneous system. QCs cannot be synthesized at temperatures above 60 °C, as gel formation will occur. The structure and properties of the prepared QC were characterized and quaternary groups were comfirmed to be successfully incorporated onto chitosan backbones. The degree of substitution (DS) ranged from 16.5% to 46.8% and the yields ranged from 32.6% to 89.7%, which can be adjusted by changing the molar ratio of the chitosan unit to CHPTAC and the reaction time. QCs inhibits the growth of Alicyclobacillus acidoterrestris effectively. Thus, this work offers a simple and green method of functionalizing chitosan and producing quaternized chitosan with an antibacterial effect for potential applications in the food industry.
DOI: 10.1016/s0144-8617(01)00320-4
发表时间: 2002-08-01
影响因子: 11.2
作者:
Kittur, FS;Prashanth, KVH;Tharanathan, RN
通讯作者: Tharanathan, RN
DOI: 10.1111/ijfs.12302
发表时间: 2014-01-01
影响因子: 3.3
作者:
Bevilacqua, Antonio;Ciuffreda, Emanuela;Corbo, Maria R.
通讯作者: Corbo, Maria R.
DOI: 10.3390/30200041
发表时间: 1998-02-01
期刊: MOLECULES
影响因子: 4.6
作者:
Hassarajani, SA;Mamdapur, VR
通讯作者: Mamdapur, VR
DOI: 10.1016/j.lwt.2017.09.039
发表时间: 2018-02-01
影响因子: 6
作者:
Anjos, Marcia M.;Endo, Eliana H.;de Abreu Filho, Benicio Alves
通讯作者: de Abreu Filho, Benicio Alves
DOI: 10.1016/j.ijfoodmicro.2007.07.003
发表时间: 2007-09-15
影响因子: 5.4
作者:
Guo, Zhanyong;Xing, Ronge;Li, Pengcheng
通讯作者: Li, Pengcheng