title: Effects of ultrasound on molecular properties, structure, chain conformation and degradation kinetics of carboxylic curdlan.
abstract: In this study, high-intensity ultrasound (20 kHz), a simple, effective and without any additive method, was used to the degradation of carboxylic curdlan (Cc) produced by 4-acetamido-TEMPO-mediated oxidation. The effects of ultrasound on molecular properties, structure and chain conformations of Cc were investigated by viscometry, size-exclusion chromatography with multiangle laser-light scattering (SEC-MALLS) analysis, as well as FTIR and NMR spectroscopies. The results indicated that the intrinsic viscosity [η] and the weight-average molecular weight (Mw) of Cc decreased obviously after ultrasound, and a uniform and narrow distribution of degradation product was obtained. The z-average radius of gyrations (Rg) firstly increased and then decreased as the sonication time prolonged. Ultrasound destroyed the hydrogen bonds resulting in the transition from compact random coil conformation to more flexible and even shorter extended chains. Ultrasonic treatment could not alter the primary chemical structure of Cc molecules according to the structural analysis by FTIR and NMR spectroscopies. Degradation kinetics based on Schmid model was applied to estimate the degradation rate constant k. It was found that the k value of Cc decreased with increasing the polymer concentration from 0.05 to 0.2% (w/v).
authors: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China. Electronic address: jkyan_27@163.com.
authors: Jing-Kun
authors: JK
authors: Yan
authors: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors: Juan-Juan
authors: JJ
authors: Pei
authors: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China.
authors: Hai-Le
authors: HL
authors: Ma
authors: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China.
authors: Zhen-Bin
authors: ZB
authors: Wang
mesh_terms: D002236:Carbohydrate Conformation; D003497:Cyclic N-Oxides / Q000737:chemistry; D007700:Kinetics; D008970:Molecular Weight; D010084:Oxidation-Reduction; D013010:Sonication; D014783:Viscosity; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D003497:Cyclic N-Oxides; D047071:beta-Glucans; C038459:curdlan; C003959:TEMPO
keywords: Carboxylic curdlan; Chain conformation; Kinetics; Molecular weight; Structure; Ultrasound