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:	Aleksandr S. Kazachenko, Natalya Yu. Vasilieva, Valentina S. Borovkova, Olga Yu. Fetisova, Noureddine Issaoui, Yuriy N. Malyar, Evgeniy V. Elsuf’ev, Anton A. Karacharov, Andrey M. Skripnikov, Angelina V. Miroshnikova, Anna S. Kazachenko, Dmitry V. Zimonin, Vladislav A. Ionin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	polysaccharides sulfation xanthan structure xanthan sulfate Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/3d4c67f7f56b42c5815ac097f4c9d60b
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spelling	oai:doaj.org-article:3d4c67f7f56b42c5815ac097f4c9d60b2021-11-25T17:32:45ZFood Xanthan Polysaccharide Sulfation Process with Sulfamic Acid10.3390/foods101125712304-8158https://doaj.org/article/3d4c67f7f56b42c5815ac097f4c9d60b2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2571https://doaj.org/toc/2304-8158Xanthan 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<sup>−1</sup>, 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<sub>w</sub> > 1000 kDa and an LMW fraction with M<sub>w</sub> < 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.Aleksandr S. KazachenkoNatalya Yu. VasilievaValentina S. BorovkovaOlga Yu. FetisovaNoureddine IssaouiYuriy N. MalyarEvgeniy V. Elsuf’evAnton A. KaracharovAndrey M. SkripnikovAngelina V. MiroshnikovaAnna S. KazachenkoDmitry V. ZimoninVladislav A. IoninMDPI AGarticlepolysaccharidessulfationxanthanstructurexanthan sulfateChemical technologyTP1-1185ENFoods, Vol 10, Iss 2571, p 2571 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	polysaccharides sulfation xanthan structure xanthan sulfate Chemical technology TP1-1185
spellingShingle	polysaccharides sulfation xanthan structure xanthan sulfate Chemical technology TP1-1185 Aleksandr S. Kazachenko Natalya Yu. Vasilieva Valentina S. Borovkova Olga Yu. Fetisova Noureddine Issaoui Yuriy N. Malyar Evgeniy V. Elsuf’ev Anton A. Karacharov Andrey M. Skripnikov Angelina V. Miroshnikova Anna S. Kazachenko Dmitry V. Zimonin Vladislav A. Ionin Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
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<sup>−1</sup>, 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<sub>w</sub> > 1000 kDa and an LMW fraction with M<sub>w</sub> < 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.
format	article
author	Aleksandr S. Kazachenko Natalya Yu. Vasilieva Valentina S. Borovkova Olga Yu. Fetisova Noureddine Issaoui Yuriy N. Malyar Evgeniy V. Elsuf’ev Anton A. Karacharov Andrey M. Skripnikov Angelina V. Miroshnikova Anna S. Kazachenko Dmitry V. Zimonin Vladislav A. Ionin
author_facet	Aleksandr S. Kazachenko Natalya Yu. Vasilieva Valentina S. Borovkova Olga Yu. Fetisova Noureddine Issaoui Yuriy N. Malyar Evgeniy V. Elsuf’ev Anton A. Karacharov Andrey M. Skripnikov Angelina V. Miroshnikova Anna S. Kazachenko Dmitry V. Zimonin Vladislav A. Ionin
author_sort	Aleksandr S. Kazachenko
title	Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid
title_short	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_sort	food xanthan polysaccharide sulfation process with sulfamic acid
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3d4c67f7f56b42c5815ac097f4c9d60b
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Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

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