Preparation of N-alkylamides of highly methylated (HM) citrus pectin

N-Alkylamides of highly methylated (HM) citrus pectin (DM = 73%) were prepared using heterogeneous amino-de-alkoxylation (aminolysis) with five selected n-alkylamines. The reaction was carried out in N,N-dimethylformamide at 8°C (n-butylamine), 25°C (n-hexylamine), and 45°C (n-octylamine, n-dodecyla...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2003-10, Vol.21 (5), p.162-166
Main Authors: Syntsya, A., Čpíková, J., Marounek, M., Mlčochová, P., Sihelková, L., Blafková, P., Tkadlecová, M., Havlíček, J.
Format: Article
Language:English
Subjects:
Acidic water
Alkylamines
amino-de alkoxylation (aminolysis)
Chemical analysis
Dimethylformamide
Dodecylamine
Ethanol
Fourier transforms
hm citrus pectin
Infrared analysis
Infrared spectroscopy
n-alkylpectinamides
NMR
NMR spectroscopy
Nuclear magnetic resonance
Pectin
Spectrum analysis
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Summary:N-Alkylamides of highly methylated (HM) citrus pectin (DM = 73%) were prepared using heterogeneous amino-de-alkoxylation (aminolysis) with five selected n-alkylamines. The reaction was carried out in N,N-dimethylformamide at 8°C (n-butylamine), 25°C (n-hexylamine), and 45°C (n-octylamine, n-dodecylamine and n-octadecylamine). All the derivatives were converted into acid forms by washing with acidic water-ethanol mixture. The products were analysed by organic elemental analysis, diffusion reflection FT-IR spectroscopy and by 13C CP/MAS NMR. Both FT-IR and NMR spectra indicate the presence of alkylamide substituents bound to pectin. The degrees of amidation (DA) of the derivatives and molar and mass reaction yields (Ymand Yn) were calculated based on the results of elemental analysis. The DA values of the N-alkylamides were 39–55% that corresponded to Ynof 54–75%.
ISSN:1212-1800
1805-9317
DOI:10.17221/3494-CJFS