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Starch and semicarbazide hydrochloride heated either convectionally or in the field of microwaves reacted into O -(C-carbamoylated) starch. The products retained their hydrochloride salt character making them cationic. Both heating methods provided approximately the same products. The...
Wheat starches from four European varieties (Charger, Estica, Skirlou and Soissons), and their small and large granule fractions were characterised on a structural level. Gelatinisation properties of starches and fractions thereof were compared. Isoamylase debranching revealed only limited...
In this work two kinds of material were studied: chitosan cross-linked with glutaraldehyde and in a blend with PEO. The resulting products as well as chitosan and PEO raw materials, were analyzed by TG/DTG, DSC and DMTA to determinate the in?uence of cross-linking and PEO addition on thermal...
The production of 3,6-anhydrogalactose units from galactose 6-sulfated residues by alkaline treatment is an important reaction undergone by many red seaweed galactans, used commercially to enhance their gelation behavior, and thus their industrial value. A novel technique utilizing microwave...
An electrochemical method of preparing chitosan scaffolds with three different molecular weights in various acid solutions has been reported. Chitosan samples prepared by electrolysis in acid solutions exhibited a rod-like geometry and a porous morphology with detectable deacetylation and...
Gum arabic from Acacia senegal and water-soluble soybean polysaccharide extracted from soybean cotyledons have been visualized using atomic force microscopy (AFM). The images of gum arabic have revealed predominantly linear structures that are considered to represent the arabinogalactan fraction...
Chitosan is a natural based polymer obtained by alkaline deacetylation of chitin, exhibiting excellent biological properties such as biodegradation in the human body, and immunological, antibacterial, and wound-healing activity. Chitosan has also been found to be a good candidate as a support...
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