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vol.46 número4SOLVENT EFFECT ON THE VALENCE TAUTOMERISM OF BENZENE OXIDE/OXEPIN MOLECULAR SYSTEMDIGESTION PROTEICA CON MICROONDAS Y SU APLICACIÓN EN PREPARACION DE MUESTRAS PARA ANALISIS DE HARINA DE PESCADO índice de autoresíndice de assuntospesquisa de artigos
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Boletín de la Sociedad Chilena de Química

versão impressa ISSN 0366-1644

Resumo

MATSUHIRO, BETTY  e  RUBIO, MARIA JOSE. MODIFICACION QUIMICA DE PECTINA DE LIMON CHEMICAL MODIFICATION OF LEMON PECTIN. Bol. Soc. Chil. Quím. [online]. 2001, vol.46, n.4, pp.481-486. ISSN 0366-1644.  http://dx.doi.org/10.4067/S0366-16442001000400012.

The basic hydrolysis of the extract from lemon mesocarp afforded a pectin rich in galacturonic acid. The reaction with bromine allowed the selective oxidation of carbon 2, giving a ketone function in good yield. The reductive amination of the oxidised polysaccharide and subsequent acetylation gave an analog of the Vi polysaccharide of Salmonella typhi. The analogue was used as a model compound for the introduction of a side chain by amidation with caprolactam and for the conjugation of an acidic polysaccharide by amidation to the protein, bovine serum albumin

Palavras-chave : Pectin; oxidation; amination; polysaccharide.

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