@article{JING2023, 
author = {Shutong JING and Zhengsheng’ao LI and Han LI and Honghua CAO and Xuecong LI and Yonghao LIU and Jiaqi YU and Jingru WEN and Xun SUN},
title = {Preparation and Crosslinking Capacity of Dialdoxylose},
year = {2023},
journal = {Food Science},
volume = {44},
number = {20},
pages = {71-78},
keywords = {chitosan, crosslinking, gel, dialdoxylose},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20221203-032},
doi = {10.7506/spkx1002-6630-20221203-032},
abstract = {ObjectiveTo 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.MethodsDialdoxylose 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).ResultsIt 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.ConclusionDialdoxylose 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.}
}