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

PDF Carbohydrate_Research_341_(2006)_169-173.pdf Restricted to Registered users only Download (266kB)

Abstract

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.res.in/id/eprint/534

Actions (login required)

View Item