Sulfated xanthan: synthesis, characterization and biological evaluation

Rafigh, Sayyid Mahdi; Soleymani, Atrin Rahimpour; Heydarinasab, Amir

doi:10.1007/s00289-020-03344-8

Cited by 5 publications

(4 citation statements)

References 55 publications

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“…It was found that the Mw of sulfated xanthan gum has a lower value (~612 kDa) in comparison with the initial xanthan gum and a narrower molecular weight distribution and is characterized by lower PD values (2.34). At the same time, the proportion of the highmolecular-weight fraction in the sample decreases noticeably, and the peak correspond- The initial xanthan sample has a molecular weight (M w ) of ~620 kDa and a fairly high PD value (7.44), which indicates the presence of a large number of branches containing acetate and pyruvate groups on the inner and terminal parts of the side chain, respectively [18]. It was found that the original xanthan gum has a bimodal molecular weight distribution of particles (Figure 7), which includes a high molecular weight fraction with M w > 1000 kDa and a low molecular weight fraction with M w < 600 kDa.…”

Section: Gel Permeation Chromatographymentioning

confidence: 97%

“…In our case, under the action of sulfamic acid, in addition to the addition of the sulfate group, the hydrolysis reaction is also observed (Figure 7); therefore, the treatment of xanthan with acids causes its depolymerization. The initial xanthan sample has a molecular weight (Mw) of ~620 kDa and a fairly high PD value (7.44), which indicates the presence of a large number of branches containing acetate and pyruvate groups on the inner and terminal parts of the side chain, respectively [18]. It was found that the original xanthan gum has a bimodal molecular weight distribution of particles (Figure 7), which includes a high molecular weight fraction with Mw > 1000 kDa and a low molecular weight fraction with Mw < 600 kDa.…”

Section: Gel Permeation Chromatographymentioning

confidence: 99%

“…Rafigh et al, 2020, carried out sulfation of xanthan with the dimethylformamide-sulfur trioxide (DMF-SO 3 ) complex-and also carried out a detailed physicochemical study of the resulting product. The anticoagulant and antithrombotic activity of highly substituted xanthan sulfates have been shown [18].…”

Section: Introductionmentioning

confidence: 99%

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Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

Kazachenko

Vasilieva

Borovkova

et al. 2021

Foods

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Xanthan is an important polysaccharide with many beneficial properties. Sulfated xanthan derivatives have anticoagulant and antithrombotic activity. This work proposes a new method for the synthesis of xanthan sulfates using sulfamic acid. Various N-substituted ureas have been investigated as process activators. It was found that urea has the greatest activating ability. BBD of xanthan sulfation process with sulfamic acid in 1,4-dioxane has been carried out. It was shown that the optimal conditions for the sulfation of xanthan (13.1 wt% sulfur content) are: the amount of sulfating complex per 1 g of xanthan is 3.5 mmol, temperature 90 °C, duration 2.3 h. Sulfated xanthan with the maximum sulfur content was analyzed by physicochemical methods. Thus, in the FTIR spectrum of xanthan sulfate, in comparison with the initial xanthanum, absorption bands appear at 1247 cm−1, which corresponds to the vibrations of the sulfate group. It was shown by GPC chromatography that the starting xanthan gum has a bimodal molecular weight distribution of particles, including a high molecular weight fraction with Mw > 1000 kDa and an LMW fraction with Mw < 600 kDa. It was found that the Mw of sulfated xanthan gum has a lower value (~612 kDa) in comparison with the original xanthan gum, and a narrower molecular weight distribution and is characterized by lower PD values. It was shown by thermal analysis that the main decomposition of xanthan sulfate, in contrast to the initial xanthan, occurs in two stages. The DTG curve has two pronounced peaks, with maxima at 226 and 286 °C.

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Section: Gel Permeation Chromatographymentioning

confidence: 97%

Section: Gel Permeation Chromatographymentioning

confidence: 99%

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Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

Kazachenko

Vasilieva

Borovkova

et al. 2021

Foods

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“…Furthermore, XG modifications could additionally improve the properties of the hydrocolloid, making it even more useful in the development of food, pharmaceutical, and cosmetic products. It was shown that XG can be modified to produce sulfated xanthan [19,20], which is a promising anticoagulant and antithrombotic compound [20], whereas xanthan acrylate has a higher viscosity as compared to the nonmodified XG at the same shear rate [9].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions

et al. 2023

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There is a growing need for natural ingredients that could be utilized for the production of food, pharmaceutical, and cosmetic emulsions. Soy protein acid hydrolysate (SPAH) is a plant-based additive used in the food industry mainly as a flavor enhancer. For the purpose of this work, however, it was mixed with a well-known natural polysaccharide, xanthan gum (XG), to produce stable 30% (w/w) sunflower oil-in-water emulsions using a rotor-stator homogenizer. In order to assess the emulsifying properties of the SPAH and its mixtures with XG, the surface tension properties of their water solutions, particle size, creaming stability, and rheological properties of the emulsions were investigated. Since the emulsions prepared using only SPAH, in various concentrations, were not stable, systems containing 5% of SPAH and 0.1, 0.2, 0.3, 0.4, or 0.5% of XG were then studied. The increase in concentration of the macromolecule led to an increase in creaming stability. The emulsions with 5% SPAH and 0.5% XG were stable for at least 14 days. The increase in XG concentration led to a decrease in d4,3, while consistency index and non-Newtonian behavior increased. The systems containing SPAH, in the absence of XG, showed shear-thinning flow behavior, which was changed to thixotropic with the addition of XG. Viscoelastic properties of emulsions containing over 0.2% of XG were confirmed by oscillatory rheological tests, demonstrating the dominance of elastic (G’) over viscous (G”) modulus.

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Types of microbial polysaccharides and their characterization

Rebello,

Mazumder

2024

Advanced Biophysical Techniques for Polysaccharides Characterization

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Sulfated xanthan: synthesis, characterization and biological evaluation

Cited by 5 publications

References 55 publications

Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions

Types of microbial polysaccharides and their characterization

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