Structural and rheological properties of kappa (κ)-carrageenans covalently modified with cationic moieties
Cationized kappa-carrageenans containing 2-hydroxy-3-(trimethylammonium)propyl groups with various degrees of substitution (0.13–0.75) were synthesized by reaction of sulfated polysaccharides with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (QUAB 188) in alkaline solutions through the genera...
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| Veröffentlicht in: | Journal of polymer research 2016-04, Vol.23 (4), p.1-11, Article 78 |
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| creator | Covis, Rudy Guegan, Jean-Paul Jeftić, Jelena Czjzek, Mirjam Benoit, Maud Benvegnu, Thierry |
| description | Cationized kappa-carrageenans containing 2-hydroxy-3-(trimethylammonium)propyl groups with various degrees of substitution (0.13–0.75) were synthesized by reaction of sulfated polysaccharides with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (QUAB 188) in alkaline solutions through the generation of the corresponding 2,3-epoxy reagent in situ. The structure of the modified algal polysaccharides was characterized without any further treatment or after methanolysis and/or enzymatic depolymerization, by means of spectroscopic tools (FT-IR, NMR, Mass spectrometry) and high-performance size exclusion chromatography (HPSEC). Significant differences in the rheological properties of these cationized kappa-carrageenans have been found depending on the DS values and the presence of KCl salt. Despite their lower molecular weights in comparison with native polysaccharides, cationized kappa-carrageenans with a DS of 0.75 exhibited high viscosity and gelling behaviors mediated by the high density of quaternary ammonium groups. |
| doi_str_mv | 10.1007/s10965-016-0971-z |
| format | Article |
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The structure of the modified algal polysaccharides was characterized without any further treatment or after methanolysis and/or enzymatic depolymerization, by means of spectroscopic tools (FT-IR, NMR, Mass spectrometry) and high-performance size exclusion chromatography (HPSEC). Significant differences in the rheological properties of these cationized kappa-carrageenans have been found depending on the DS values and the presence of KCl salt. 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The structure of the modified algal polysaccharides was characterized without any further treatment or after methanolysis and/or enzymatic depolymerization, by means of spectroscopic tools (FT-IR, NMR, Mass spectrometry) and high-performance size exclusion chromatography (HPSEC). Significant differences in the rheological properties of these cationized kappa-carrageenans have been found depending on the DS values and the presence of KCl salt. 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The structure of the modified algal polysaccharides was characterized without any further treatment or after methanolysis and/or enzymatic depolymerization, by means of spectroscopic tools (FT-IR, NMR, Mass spectrometry) and high-performance size exclusion chromatography (HPSEC). Significant differences in the rheological properties of these cationized kappa-carrageenans have been found depending on the DS values and the presence of KCl salt. Despite their lower molecular weights in comparison with native polysaccharides, cationized kappa-carrageenans with a DS of 0.75 exhibited high viscosity and gelling behaviors mediated by the high density of quaternary ammonium groups.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10965-016-0971-z</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-1221-7253</orcidid><orcidid>https://orcid.org/0000-0002-7483-2841</orcidid><orcidid>https://orcid.org/0000-0003-1613-9990</orcidid></addata></record> |
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| subjects | Characterization and Evaluation of Materials Chemical Sciences Chemistry Chemistry and Materials Science Industrial Chemistry/Chemical Engineering Polymer Sciences |
| title | Structural and rheological properties of kappa (κ)-carrageenans covalently modified with cationic moieties |
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