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Coupling of 1‐Aminododecan to Starch by Bromine Oxidation and Reductive Amination
Author(s) -
Salomonsson B. AnnChristine,
Theander Olof
Publication year - 1992
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19920440705
Subject(s) - reductive amination , bromine , starch , chemistry , gel permeation chromatography , amination , amine gas treating , organic chemistry , polymer chemistry , catalysis , polymer
Conjugates of potato starch have been prepared by coupling of bromine oxidized starch to 1‐aminododecan by reductive amination. The starch was oxidized at two different levels of molar ratios bromine/starch (1/20 and 1/5) and at two different temperatures (22deg;C and 94deg;C). The content to introduced keto functions was highest for the 1/5 sample oxidized at 22deg;C. The GPC (gel permeation chromatography) analyses of the molecular weight showed that oxidation 1/5 at 94deg;C provided an oxidized starch with molecular weight below 50,000 whereas the other oxidation conditions gave products with higher molecular weights. The keto functions of the oxidized starch was aminated with 1‐aminododecan by reductive amination at different temperatures (22deg;C and 80deg;C) and reaction times. The proportion of coupled amine was highest at 80deg;C after 3 h.