title: Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion.
abstract: This study examined the characteristics of the oxidation reaction on the primary alcohol groups in cellulose involving the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion (TEMPO) and determined the optimum conditions for the preparation of oxidized cellulose (OC). The applicability of OC in polysaccharide systems was also investigated. The effects of TEMPO, sodium bromide (NaBr), and temperature on the oxidation reaction time, yield, and selectivity for primary alcohol groups were examined using response surface methodology (RSM). The reaction time decreased with increases in the temperature and the levels of TEMPO and NaBr. The yield increased with the level of NaBr and decreased as the temperature increased. Selectivity increased with the temperature and decreased as the levels of TEMPO and NaBr increased. The optimum levels of TEMPO and NaBr and the optimum temperature for the production of OC were determined as 0.3 mM/100 mM anhydroglucose unit (AGU), 50 mM/100 mM AGU, and 25 degrees C, respectively. The water and oil binding capacity and viscosity of cellulose increased with oxidation. Wheat starch containing OC exhibited a decreased initial pasting temperature and setback, but increased peak viscosity, gelatinization, and retrogradation enthalpy (DeltaH). The hardness of the wheat starch gel decreased significantly upon the addition of OC.
authors.affiliation: Dept. of Food Science and Technology, Ewha Womans Univ., Seoul, 120-750, South Korea.
authors.forename: D S
authors.initials: DS
authors.lastname: Suh
authors.forename: K S
authors.initials: KS
authors.lastname: Lee
authors.forename: P S
authors.initials: PS
authors.lastname: Chang
authors.forename: K O
authors.initials: KO
authors.lastname: Kim
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001965:Bromides / Q000737:chemistry; D002482:Cellulose / Q000737:chemistry*; D003497:Cyclic N-Oxides / Q000737:chemistry*; D004305:Dose-Response Relationship, Drug; D005524:Food Technology / Q000379:methods*; D015394:Molecular Structure; D010084:Oxidation-Reduction; D017670:Sodium Compounds / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D013329:Structure-Activity Relationship; D013696:Temperature; D013997:Time Factors; D014783:Viscosity
chemical_list: D000975:Antioxidants; D001965:Bromides; D003497:Cyclic N-Oxides; D017670:Sodium Compounds; D002482:Cellulose; D013213:Starch; C027938:sodium bromide; C003959:TEMPO