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Characteristics of Modified β‐Cyclodextrin Bound to Cellulose Powder
Author(s) -
Rehmann Lars,
Yoshii Hidefumi,
Furuta Takeshi
Publication year - 2003
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.200390066
Subject(s) - cyclodextrin , cellulose , chemistry , inclusion compound , molar ratio , kinetics , adsorption , reaction rate constant , nuclear chemistry , limonene , chemical modification , infrared spectroscopy , chromatography , polymer chemistry , organic chemistry , essential oil , catalysis , physics , quantum mechanics
Monochlorotriazinyl‐β‐cyclodextrin (MCT‐β‐CD) was covalently bonded to cellulose powder. The amount of MCT‐β‐CD bonded to cellulose could be determined by infrared spectroscopy. The coupling reaction was characterized as a physical adsorption of the MCT‐β‐CD on the cellulose powder followed by an apparently zero order chemical reaction. The reaction rate constant was found to be k = 6.43 · 10 ‐4 ± 0.11 · 10 ‐4 g g ‐1 s ‐1 . The immobilized cyclodextrin was able to include and release d ‐limonene as a model flavor compound. The maximum molar inclusion ratio was 0.85, which is the same inclusion ratio as for d‐limonene in native β‐cyclodextrin. The release rates of dlimonene included in the fixed MCT‐β‐CD were monitored at various relative humidities and 50 °C. The release kinetics could be modeled using the Avrami equation. These results demonstrate that flavors as well as other hydrophobic compounds can be included and released from MCT‐β‐CD immobilized on cellulose.