2008
DOI: 10.1590/s0100-40422008000300004
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Avaliação de géis obtidos a partir da acetilação da quitosana em meio heterogêneo

Abstract: Recebido em 25/10/06; aceito em 24/8/07; publicado na web em 19/12/07 EVALUATION OF GELS OBTAINED FROM ACETYLATION OF CHITOSAN IN HETEROGENEOUS MEDIUM. Chitosan was acetylated during 2, 5 and 10h and physical gels were obtained at different polymer concentrations in N,N-dimethylacetamide containing 5% of LiCl. Acetylation was confirmed by infrared spectroscopy and 13 C NMR, and degrees of acetylation in the range of 0.82-0.91 were determined by NMR. The O-acetylation degree (0.12-0.15) was exclusively determin… Show more

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Cited by 6 publications
(6 citation statements)
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“…The degree of acetylation was determined by titration based in the ASTM D871-96 (2019) with some modifications as suggested by Garcia et al (2008). Briefly, 1 g of the GA was dried at 105 • C during 3 h, mixed with 40 mL of ethanol (75%) and heated at 50 • C during 30 min.…”
Section: Degree Of Acetylation and Substitution Of Galactomannan Acetatementioning
confidence: 99%
“…The degree of acetylation was determined by titration based in the ASTM D871-96 (2019) with some modifications as suggested by Garcia et al (2008). Briefly, 1 g of the GA was dried at 105 • C during 3 h, mixed with 40 mL of ethanol (75%) and heated at 50 • C during 30 min.…”
Section: Degree Of Acetylation and Substitution Of Galactomannan Acetatementioning
confidence: 99%
“…Chitosan is characterized according to its deacetylation level and molar mass, once such features may influence the degradability and in the polysaccharide hydrolysis [15,16]. According to the medium acetylation level (AL), chitosan may be obtained with physical-chemical properties differentiated regarding the solubility parameters, pKa and viscosity [17,19]. It is difficult to obtain chitosan with high deacetylation level as due long process of isolation, and the degradation of the polymer also increases [5,15].…”
Section: Chitosan: General Considerationsmentioning
confidence: 99%
“…The acid solubility is explained by the protonation of the free amino group, characteristic in the chitosan in natura, which change to NH2 to NH3 + , whereas in alkaline condition, the hydro solubility is due to the formation of carboxylate, from the introduced carboxylic group [19,44]. The possibility to obtain a variety of polymer derivatives with differences solubility, thermal stability, reactivity with other substances and specificity regarding the binding site, providing several biological applications of the chitosan [15].…”
Section: Properties Antimicrobial and Toxicity Of Fungi Chitosanmentioning
confidence: 99%
“…5 Devido a estes grupos funcionais reativos que ocorrem ao longo da cadeia polimérica a quitina apresenta interações com outras espécies moleculares, tanto dissolvidas quanto dispersas, podendo ocorrer ligação, quelação, complexação, microencapsulação, emulsificação, floculação, estabilização ou suspensão. 6 É importante salientar que a obtenção de quitina, a partir de subprodutos da industrialização de vários crustáceos, é pouco aproveitada em nosso país e seria de suma importância, em virtude das grandes quantidades destas espécies produzidas pelo plâncton marinho em nosso litoral. Como estes crustáceos são muito usados como fonte de proteínas, o aproveitamento deste biopolímero como matéria-prima para diferentes aplicações industriais torna-se indispensável.…”
Section: Introductionunclassified
“…2,12 A quitina e a quitosana têm sido produzidas comercialmente e utilizadas em inúmeras aplicações. Devido a suas características e disponibilidades, ambas podem ser utilizadas em diversas áreas tecnológicas, tais como tratamento de água e efluentes, 11,13-15 agricultura, 16,17 farmacologia, 6,10,18 confecção de pele artificial, 10 alimentos, 19 oftalmologia, biotecnologia 4 e como trocador aniônico. 20,21 Trocadores de íons são substâncias sólidas com carga elétrica em sua estrutura que são compensadas por íons de carga contrária adsorvidos na superfície, os chamados íons trocáveis.…”
Section: Introductionunclassified