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Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study

Author

Listed:
  • L. Sihelniková

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lucie.sihelnikova@vscht.cz)

  • A. Synytsya

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lucie.sihelnikova@vscht.cz)

  • J. Čopíková

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lucie.sihelnikova@vscht.cz)

Abstract

Pectins are plant polysaccharides that are widely used in food industry. Chemical modification of pectins influences their technological properties. Amidated pectins are important pectin derivatives with good gelling properties at low-sugar conditions. The common method of pectin amidation is ammonolysis of methyl ester groups of highly methoxylated (HM) pectins in heterogeneous reaction with ammonia in methanol. Aminodealkoxylation (aminolysis) of HM pectin with primary amines leads to the formation of N-alkylpectinamides. The reaction yield of aminolysis depends on reaction time, temperature and the pectin/alkylamine ratio. The reaction of HM citrus pectin (type XSS, Danisco) with five chosen n-alkylamines (n-butylamine, n-hexylamine, n-octylamine, n-dodecylamine and n-octadecylamine) was carried out in N,N-dimethylformamide at 20°C (n-butylamine, n-hexylamine, n-octylamine) and at 50°C (all the amines) for 1-9 days. Obtained results can be applied to prepare N-alkylpectinamides of predicted DA varying the reaction time at the same reaction conditions (temperature, pectin/alkylamine ratio).

Suggested Citation

  • L. Sihelniková & A. Synytsya & J. Čopíková, 2004. "Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 235-237.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10669-cjfs
    DOI: 10.17221/10669-CJFS
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    Cited by:

    1. Andriy Synytsya & Lucie Fesslová & Milan Marounek & Jana Čopíková, 2007. "Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(1), pages 32-38.

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