Chemical modification of pectin: Environmental friendly process for new potential material development
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Chemical modification of pectin: Environmental friendly process for new potential material development (116 visite)

Monfregola L, Leone M, Vittoria V, Amodeo P, De Luca S

Polym Chem (ISSN: 1759-9954), 2011; 2(4): 800-804.



Tipo di articolo: Journal Article,

Impact factor: 5.321, Impact factor a 5 anni: 5.326

Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-79952761654&partnerID=40&md5=7cb90ffcc2d80e7bb72016601ebc5c53

Parole chiave: Acid Anhydride, Alcoholic Functions, Catalytic Amounts, Environmental-Friendly, Ftir Spectroscopy, Potassium Carbonates, Potential Materials, Solvent Free Process, Chemical Reactions, Esters, Fatty Acids, Chemical Modification,

Affiliazioni:

*** IBB - CNR ***
Institute of Biostructures and Bioimages, National Research Council, Naples, 80138, Italy
Department of Chemical and Food Engineering, University of Salerno, Fisciano, (SA)84084, Italy
Institute of Biomolecular Chemistry, National Research Council, Pozzuoli, (NA) 80078, Italy


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Chemical modification of pectin was successfully accomplished as a solvent free process. It involved acylation of alcoholic functions of the polysaccharide by using several fatty acid anhydrides. The reaction was performed by simply mixing the reagents with a catalytic amount of the inorganic base potassium carbonate and heating the obtained mixture at a temperature of 160 °C. The desired esters were fully characterized by NMR and FT-IR spectroscopy. © 2011 The Royal Society of Chemistry.
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Kamnev AA, Calce E, Tarantilis PA, Tugarova AV, De Luca S
* Pectin functionalised by fatty acids: Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopic characterisation (147 visite)
J Mol Struct (ISSN: 0022-2860), 2015 Jan 5; 1079: 74-77.
Impact Factor: 1.78
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1 Records (1 escludendo Abstract e Conferenze).
Impact factor totale: 1.78 (1.78 escludendo Abstract e Conferenze).
Impact factor a 5 anni totale: 1.683 (1.683 escludendo Abstract e Conferenze).







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