Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
The cyclization reaction (formation of 3,6-anhydro-α-D-galactose and 3,6-anhydro-α-D-galactose 2-sulfate units from α-D-galactose 6-sulfate and 2,6-disulfate residues, respectively) of carrageenans follows a pseudo-first-order kinetics. This reaction can be carried out, at reasonable rates, in sodiu...
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| Autores principales: | , , |
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| Publicado: |
1997
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v32_n3-4_p293_Ciancia http://hdl.handle.net/20.500.12110/paper_01448617_v32_n3-4_p293_Ciancia |
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| Sumario: | The cyclization reaction (formation of 3,6-anhydro-α-D-galactose and 3,6-anhydro-α-D-galactose 2-sulfate units from α-D-galactose 6-sulfate and 2,6-disulfate residues, respectively) of carrageenans follows a pseudo-first-order kinetics. This reaction can be carried out, at reasonable rates, in sodium hydroxide solutions less concentrated than those usually employed or by using a milder base such as sodium carbonate. Rate constants were also determined at a fixed sodium hydioxide concentration but using different ionic strengths. No specific salt effects were observed at a given sodium hydroxide concentration and ionic strength. © 1997 Elsevier Science Ltd. * To whom correspondence should be addressed. |
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