Complexation of amidated pectin with poly(itaconic acid) as a polycarboxylic polymer model compound

被引：19
|
作者：
Nesic, Aleksandra R. [1 ]
Trifunovic, Snezana S. [2 ]
Grujic, Aleksandar S. [3 ]
Velickovic, Sava J. [4 ]
Antonovic, Dusan G. [4 ]
机构：
[1] Univ Belgrade, Vinca Inst Nucl Sci, Belgrade Rs 11001, Serbia
[2] Univ Belgrade, Fac Chem, Belgrade 11000, Serbia
[3] Univ Belgrade, Inst Chem Technol & Met, Belgrade 11000, Serbia
[4] Univ Belgrade, Fac Technol & Met, Belgrade 11000, Serbia
来源：
CARBOHYDRATE RESEARCH | 2011年 / 346卷 / 15期
关键词：
Pectin; Polymer complex; FTIR; Thermal properties; Poly(itaconic acid); THERMAL-DEGRADATION; TEMPERATURE; GELATION; POLYSACCHARIDE; CONFORMATION; ASSOCIATION; BIOSORPTION; MECHANISM; BINDING; PH;
D O I：
10.1016/j.carres.2011.08.021
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Complexes based on amidated pectin (AP) and poly(itaconic acid) (PIA) were prepared by casting films from solutions of AP and PIA in different ratios with the pectin amount ranging from 10% to 90% by mass. The complexes were investigated by elemental analysis, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and thermogravimetry (TG). In all investigated ratios of AP/PIA glassy transparent films with a uniform structure were obtained. The results of elemental analysis confirmed the composition of the complexes, and FTIR spectroscopy has shown carboxylic and amide peak shifting, indicating complex formation between AP and PIA. Comparison of thermograms of AP/PIA films with different ratios of AP indicated that the increase of the amount of AP increases the thermal stability of the films by retarding the onset of the main degradation processes. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：2463 / 2468
页数：6
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