SOME ASPECTS OF THE CHARACTERIZATION OF VEGETABLE GUMS: PRUNUS PERSICA (PLUM) and PRUNUS DOMESTICA (CHERRY)

被引：0
|
作者：
Petrea, Puiu [1 ]
Amarioarei, Gina [1 ]
Apostolescu, Nicolae [1 ]
Puitel, Adrian Catalin [1 ]
Ciovica, Sorin [1 ]
机构：
[1] Gheorghe Asachi Tech Univ Iasi, Fac Chem Engn & Environm Protect, Dept Nat & Synthet Polymers, Iasi 700050, Romania
来源：
CELLULOSE CHEMISTRY AND TECHNOLOGY | 2013年 / 47卷 / 5-6期
关键词：
vegetable gums; termogravimetric analysis; intrinsic viscosity; (CNMR)-N-13; FTIR;
D O I：
暂无
中图分类号：
TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];
学科分类号：
0805 ; 080502 ; 0822 ;
摘要：
The paper deals with the characterization of some vegetable gum exudates (plum tree, cherry tree) by FTIR spectroscopy, C-13 NMR spectroscopy, thermo-gravimetric and rheological analyses of the dilute aqueous solutions. The functional groups and main components of the studied gums have been identified: galactan, xylan, arabinan. It is emphasized that there are differences in thermal stability between the two gums. For the dilute aqueous solutions of the analyzed gums, with a concentration ranging between 0.005-2.0 g/dL, Huggins constant values [K] and intrinsic viscosity [eta], which are dependent on the structure, molecular weight and interactions between existing functional groups, were established.
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收藏
页码：369 / 375
页数：7
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