Amino Derivatives of Starch Part 1: Amination of Amylose Oxidized with Nitrogen Dioxide | Zendy

Tihlérik Karol | Zendy

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Amino Derivatives of Starch Part 1: Amination of Amylose Oxidized with Nitrogen Dioxide

Author(s) -

Tihlérik Karol

Publication year - 1993

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.19930451211

Subject(s) - chemistry , isopropyl alcohol , amination , starch , acetylation , amylose , nitrogen , amino acid , nitrogen dioxide , oxime , organic chemistry , alcohol , medicinal chemistry , catalysis , biochemistry , gene

Amylose oxidized with nitrogen dioxide, having D.O. by (C=O) 0.38 and by (COOH) 0.94 was converted into its oxime, which after reduction with sodium and isopropyl alcohol yielded (1→4)‐2‐amino‐2‐deoxy‐α‐glucopyranuronan with D.S. by (NH 2 ) 0.30 and by (COONa) 0.85. After acetylation and O‐deacetylation (1→4)‐2‐acetamido‐2‐deoxy‐α‐d‐glucopyranuronan with D.S. by (NHCOCH 3 ) 0.28 and by (COONa) 0.80 was obtained.

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