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Publishing Language: Chinese | Open Access

Preparation and Crosslinking Capacity of Dialdoxylose

Shutong JING1 Zhengsheng’ao LI1Han LI1Honghua CAO1Xuecong LI1Yonghao LIU1Jiaqi YU1Jingru WEN2Xun SUN1 ( )
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
Institute of Frontier Science and Technology, Xi’an Jiaotong University, Xi’an 710054, China
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Abstract

Objective

To design and synthesize dialdoxylose, a glutaraldehyde analogue which is expected to have a low toxicity, and to characterize its performance in crosslinking chitosan in 1% acetic acid solution.

Methods

Dialdoxylose was obtained by sodium periodate oxidation and deprotection of monoacetone glucose and used to form crosslinked chitosan gels. The gel strength, fluid properties, water activity and thermal stability of chitosan gels were analyzed by texture profile analysis (TPA), low field-nuclear magnetic resonance (NMR) spectroscopy and differential scanning calorimetry (DSC).

Results

It was found that dialdoxylose exhibited two structures in water, (α,β) and (β,β), with a ratio of 44.4:65.6. The hardness, viscosity and water-holding capacity of the chitosan gel crosslinked with 0.002 g/mL dialdoxylose were highest.

Conclusion

Dialdoxylose has an obvious crosslinking effect on chitosan, which is greatly affected by its concentration. The results of this study are of theoretical guiding significance for the development of new low-toxicity small-molecule crosslinking agents.

CLC number: TS201.2 Document code: A Article ID: 1002-6630(2023)20-0071-08

References

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Food Science
Pages 71-78

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Cite this article:
JING S, LI Z, LI H, et al. Preparation and Crosslinking Capacity of Dialdoxylose. Food Science, 2023, 44(20): 71-78. https://doi.org/10.7506/spkx1002-6630-20221203-032

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Received: 03 December 2022
Published: 25 October 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).