• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.146-151
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• 2008

In this study, batch or semi-continuous reactions, introducing site-specific carboxylic acids in ${\beta}$-1,3-glucan structures, were performed to increase water solubility and gel forming ability, using TEMPO/hypobromite with or without NaBr as catalysts. Regio-selective carboxylic acid formations were determined with infrared (IR) and $^{13}C$ nuclear magnetic resonance (NMR) spectroscopic analyses. The regio-selective reactions with and without NaBr gave oxidation yields of 92.5 and 85.6%, respectively, in the batch type, and yields of 93.9 and 86.4%, respectively, in the semi-continuous type. The reaction times in the batch and semi-continuous reactions without NaBr were delayed by 100 and 150%, respectively, as compared to those with NaBr. A combination of IR and $^{13}C$ NMR analyses were used to confirm the formation of carboxylic acids in ${\beta}$-1,3-glucan. From the batch reactions with and without NaBr, the water solubilities of oxidized products were 50.0 and 55.6%, respectively, and in the semi-continuous reactions they were 52.6 and 53.5%, respectively; while the water solubility of the native ${\beta}$-1,3-glucan was less than 1.0%. Finally, as compared to the native ${\beta}$-1,3-glucan, the gel forming ability of the reaction products was greatly increased irrespective of the presence of NaBr or the reaction type.