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Production of low molecular weight chitosan by acid and oxidative pathways: Effect on physicochemical properties.
de Farias, Bruna Silva; Grundmann, Dara Djenifer Rodrigues; Rizzi, Francisca Zuchoski; Martins, Natália Soares Santos; Sant'Anna Cadaval Junior, Tito Roberto; de Almeida Pinto, Luiz Antonio.
Afiliação
  • de Farias BS; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil.
  • Grundmann DDR; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil.
  • Rizzi FZ; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil.
  • Martins NSS; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil.
  • Sant'Anna Cadaval Junior TR; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil.
  • de Almeida Pinto LA; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil. Electronic address: dqmpinto@furg.br.
Food Res Int ; 123: 88-94, 2019 09.
Article em En | MEDLINE | ID: mdl-31285033
Chitosan-based biomaterials with a low molecular weight (LMW) have been drawn attention due to the promising applications in the pharmaceutical and food fields. For this reason, the aim of this work was to study the effect of two distinct depolymerization pathways on the chitosan physicochemical properties. Chitosan was submitted to depolymerization reaction to obtain chitosan with low molecular weight (LMW), using the oxidative pathway (H2O2) and the acid pathway (HCl). The molecular weight reduction was investigated by kinetic study and chain scission mechanism. Chitosan characterization was performed according to its viscosimetric average molecular weight and deacetylation degree, respectively, through the viscosimetric method and proton nuclear magnetic resonance spectroscopy (1H NMR). The structural integrity was evaluated by Fourier transform infrared (FTIR) and energy dispersive spectroscopy (EDS). The crystalline and thermal properties were investigated, respectively, by X-ray diffraction (XRD) spectroscopy and thermogravimetric (TGA)/ differential thermal (DTA)/ differential scanning calorimetry (DSC) analysis. The water-chitosan interaction study was used to estimate the chitosan solubility. The results pointed out that both pathways resulted in chitosan with low molecular weight (<50 kDa). Moreover, the structural integrity of chitosan polymeric chains was preserved after depolymerization by oxidative pathway, while the acid pathway modified the polymer chain arrangement. Therefore, the chemical pathways resulted in two distinct low molecular weight chitosans, which allows different applications in food science.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oxirredução / Quitosana / Fenômenos Químicos / Peso Molecular Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oxirredução / Quitosana / Fenômenos Químicos / Peso Molecular Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá