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Crosslinked chitosan—preparation and characterization.

Harish Prashanth, K. V. and Tharanathan, R. N. (2006) Crosslinked chitosan—preparation and characterization. Carbohydrate Research, 341 (1). pp. 169-173. ISSN 0008-6215

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Chitosan undergoes radical-induced depolymerization in the presence of potassium persulfate at 60 °C, leading to extensive crosslinking of the fragmented chains on subsequent cooling at 4 °C. As a result, a possible conformational change leading to higher crystallinity, as evidenced by IR, X-ray and 13C NMR was observed.

Item Type: Article
Additional Information: Copyright of this article belongs to Elsevier.
Uncontrolled Keywords: Chitosan; Persulfate; Free radical; Crosslinking; CP MAS <sup>13</sup>C NMR
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2007
Last Modified: 30 May 2012 07:07
URI: http://ir.cftri.com/id/eprint/534

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