2019
DOI: 10.1016/j.ijbiomac.2018.10.155
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Optimization of sulfation of okra fruit gum for improved rheological and pharmacological properties

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Cited by 16 publications
(2 citation statements)
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“…Therefore, to prepare sulfated derivatives with higher activity, orthogonal experiments, and response surface methodology (RSM) are usually used to optimize the preparation conditions of polysaccharides derivatives. [32][33][34] Nagpal et al [35] used CSA/Pyr reagent to synthesize sulfated derivatives of okra pectin with the DS ranging from 0.39 to 1.13, and optimized the reaction conditions via Box-Behnken Design (BBD) of RSM. The results show that the optimum reaction conditions of sulfated okra pectin were as follows: CSA/Pyr ratio of 0.28 and reaction time of 3.05 h. Compared with unmodified okra pectin, sulfated okra pectin has significantly enhanced anticoagulant and antimicrobial properties.…”
Section: Chlorosulfonic Acid Pyridine Methodsmentioning
confidence: 99%
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“…Therefore, to prepare sulfated derivatives with higher activity, orthogonal experiments, and response surface methodology (RSM) are usually used to optimize the preparation conditions of polysaccharides derivatives. [32][33][34] Nagpal et al [35] used CSA/Pyr reagent to synthesize sulfated derivatives of okra pectin with the DS ranging from 0.39 to 1.13, and optimized the reaction conditions via Box-Behnken Design (BBD) of RSM. The results show that the optimum reaction conditions of sulfated okra pectin were as follows: CSA/Pyr ratio of 0.28 and reaction time of 3.05 h. Compared with unmodified okra pectin, sulfated okra pectin has significantly enhanced anticoagulant and antimicrobial properties.…”
Section: Chlorosulfonic Acid Pyridine Methodsmentioning
confidence: 99%
“…Currently, increasing studies on structure-activity relationship mainly focused on the different DS of sulfated polysaccharides. [35] A large number of studies have confirmed that sulfated polysaccharides with higher DS have better biological activities. [25,27] Polysaccharides with high DS combine more sulfated groups than polysaccharides with low DS.…”
Section: Dsmentioning
confidence: 99%