회분식 및 반연속식 특이적 카르복실화 반응에 의한 β-1,3-glucan의기능성 향상 (Enhancement of β-1,3-Glucan Functionality by Batch and Semi-continuous Typed Specific Carboxylation)

서지정보

· 발행기관 : 한국식품과학회
· 수록지 정보 : 한국식품과학회지 / 40권 / 2호 / 146 ~ 151페이지
· 저자명 : 정석윤, 김상우, 이용환, 이재환, 장판식

초록

In this study, batch or semi-continuous reactions, introducing site-specific carboxylic acids in β-1,3-glucan
structures, were performed to increase water solubility and gel forming ability, using TEMPO/hypobromite with or without
NaBr as catalysts. Regio-selective carboxylic acid formations were determined with infrared (IR) and ¹³C nuclear magnetic
resonance (NMR) spectroscopic analyses. The regio-selective reactions with and without NaBr gave oxidation yields of
92.5 and 85.6%, respectively, in the batch type, and yields of 93.9 and 86.4%, respectively, in the semi-continuous type.
The reaction times in the batch and semi-continuous reactions without NaBr were delayed by 100 and 150%, respectively,
as compared to those with NaBr. A combination of IR and ¹³C NMR analyses were used to confirm the formation of
carboxylic acids in β-1,3-glucan. From the batch reactions with and without NaBr, the water solubilities of oxidized
products were 50.0 and 55.6%, respectively, and in the semi-continuous reactions they were 52.6 and 53.5%, respectively;
while the water solubility of the native β-1,3-glucan was less than 1.0%. Finally, as compared to the native β-1,3-glucan,
the gel forming ability of the reaction products was greatly increased irrespective of the presence of NaBr or the reaction
type

영어초록

In this study, batch or semi-continuous reactions, introducing site-specific carboxylic acids in β-1,3-glucan
structures, were performed to increase water solubility and gel forming ability, using TEMPO/hypobromite with or without
NaBr as catalysts. Regio-selective carboxylic acid formations were determined with infrared (IR) and ¹³C nuclear magnetic
resonance (NMR) spectroscopic analyses. The regio-selective reactions with and without NaBr gave oxidation yields of
92.5 and 85.6%, respectively, in the batch type, and yields of 93.9 and 86.4%, respectively, in the semi-continuous type.
The reaction times in the batch and semi-continuous reactions without NaBr were delayed by 100 and 150%, respectively,
as compared to those with NaBr. A combination of IR and ¹³C NMR analyses were used to confirm the formation of
carboxylic acids in β-1,3-glucan. From the batch reactions with and without NaBr, the water solubilities of oxidized
products were 50.0 and 55.6%, respectively, and in the semi-continuous reactions they were 52.6 and 53.5%, respectively;
while the water solubility of the native β-1,3-glucan was less than 1.0%. Finally, as compared to the native β-1,3-glucan,
the gel forming ability of the reaction products was greatly increased irrespective of the presence of NaBr or the reaction
type

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