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Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

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 proces...

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Autores principales: Kazachenko, Aleksandr S., Vasilieva, Natalya Yu., Borovkova, Valentina S., Fetisova, Olga Yu., Issaoui, Noureddine, Malyar, Yuriy N., Elsuf’ev, Evgeniy V., Karacharov, Anton A., Skripnikov, Andrey M., Miroshnikova, Angelina V., Kazachenko, Anna S., Zimonin, Dmitry V., Ionin, Vladislav A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620577/
https://www.ncbi.nlm.nih.gov/pubmed/34828852
http://dx.doi.org/10.3390/foods10112571
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author Kazachenko, Aleksandr S.
Vasilieva, Natalya Yu.
Borovkova, Valentina S.
Fetisova, Olga Yu.
Issaoui, Noureddine
Malyar, Yuriy N.
Elsuf’ev, Evgeniy V.
Karacharov, Anton A.
Skripnikov, Andrey M.
Miroshnikova, Angelina V.
Kazachenko, Anna S.
Zimonin, Dmitry V.
Ionin, Vladislav A.
author_facet Kazachenko, Aleksandr S.
Vasilieva, Natalya Yu.
Borovkova, Valentina S.
Fetisova, Olga Yu.
Issaoui, Noureddine
Malyar, Yuriy N.
Elsuf’ev, Evgeniy V.
Karacharov, Anton A.
Skripnikov, Andrey M.
Miroshnikova, Angelina V.
Kazachenko, Anna S.
Zimonin, Dmitry V.
Ionin, Vladislav A.
author_sort Kazachenko, Aleksandr S.
collection PubMed
description 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 M(w) > 1000 kDa and an LMW fraction with M(w) < 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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spelling pubmed-86205772021-11-27 Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid Kazachenko, Aleksandr S. Vasilieva, Natalya Yu. Borovkova, Valentina S. Fetisova, Olga Yu. Issaoui, Noureddine Malyar, Yuriy N. Elsuf’ev, Evgeniy V. Karacharov, Anton A. Skripnikov, Andrey M. Miroshnikova, Angelina V. Kazachenko, Anna S. Zimonin, Dmitry V. Ionin, Vladislav A. Foods Article 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 M(w) > 1000 kDa and an LMW fraction with M(w) < 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. MDPI 2021-10-25 /pmc/articles/PMC8620577/ /pubmed/34828852 http://dx.doi.org/10.3390/foods10112571 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kazachenko, Aleksandr S.
Vasilieva, Natalya Yu.
Borovkova, Valentina S.
Fetisova, Olga Yu.
Issaoui, Noureddine
Malyar, Yuriy N.
Elsuf’ev, Evgeniy V.
Karacharov, Anton A.
Skripnikov, Andrey M.
Miroshnikova, Angelina V.
Kazachenko, Anna S.
Zimonin, Dmitry V.
Ionin, Vladislav A.
Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title_full Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title_fullStr Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title_full_unstemmed Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title_short Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title_sort food xanthan polysaccharide sulfation process with sulfamic acid
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620577/
https://www.ncbi.nlm.nih.gov/pubmed/34828852
http://dx.doi.org/10.3390/foods10112571
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