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Carboxymethyl Kefiran: Preparation and Viscometric Properties
Author(s) -
MUKAI TAKAO,
TOBA TAKAHIRO,
ITOH TAKATOSHI,
NIMURA TATSUTO,
ADACHI SUSUMU
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03970.x
Subject(s) - chemistry , intrinsic viscosity , viscosity , aqueous solution , isopropyl , isopropyl alcohol , nuclear chemistry , organic chemistry , materials science , polymer , composite material
Carboxymethyl (CM‐) kefiran was prepared with monochloroacetic acid in isopropyl alcohol at 30, 40 and 50°C for 4 and 24 hr. Resulting CM‐kefiran varied in degree of substitution (0.73‐0.89), molecular weight (5.0‐7.0 × 10 5 ) and viscosity (4.5‐14.5 cP in 0.5% aqueous solution) depending on the conditions. Carboxymethylation resulted in a maximum fourteenfold increase in viscosity. 13 C‐NMR spectra of CM‐kefiran indicated C‐6 of native kefiran was preferentially substituted with CM‐groups.