한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권3호
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- Pages.446-451
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- 1997
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- 0367-6293(pISSN)
2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion에 의한 다당류내 1차 알코올의 특이적 산화
Oxidation of Primary Alcohol Groups of Polysaccharides with 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
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Chang, Pahn-Shick
(Department of Food Science and Technology, Seoul National Polytechnic University) ;
- Cho, Gye-Bong (Department of Food Science and Technology, Seoul National Polytechnic University)
- 발행 : 1997.06.01
초록
구조와 용해도가 다른 4종류의 다당류(옥수수전분, 쌀전분, 고구마전분 및 셀룰로오스)내의 1차 alcohol group을
The primary alcohol groups of four kinds of polysaccharides (com starch, rice starch, sweet potato starch, and cellulose), with different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at