Carboxymethyl Kefiran: Preparation and Viscometric Properties
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1483–1484, September 1990
How to Cite
MUKAI, T., TOBA, T., ITOH, T., NIMURA, T. and ADACHI, S. (1990), Carboxymethyl Kefiran: Preparation and Viscometric Properties. Journal of Food Science, 55: 1483–1484. doi: 10.1111/j.1365-2621.1990.tb03970.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 10/18/89; revised 3/15/90; accepted 4/8/90.
Carboxymethyl (CM-) kefiran was prepared with monochloroacetic acid in isopropyl alcohol at 30, 40 and 50°C for 4 and 24 hr. Resulting CM-kefiran varied in degree of substitution (0.73-0.89), molecular weight (5.0-7.0 × 105) and viscosity (4.5-14.5 cP in 0.5% aqueous solution) depending on the conditions. Carboxymethylation resulted in a maximum fourteenfold increase in viscosity. 13C-NMR spectra of CM-kefiran indicated C-6 of native kefiran was preferentially substituted with CM-groups.