tempo and maltodextrin

tempo has been researched along with maltodextrin* in 1 studies

Other Studies

1 other study(ies) available for tempo and maltodextrin

ArticleYear
TEMPO-mediated oxidation of maltodextrins and D-glucose: effect of pH on the selectivity and sequestering ability of the resulting polycarboxylates.
    Carbohydrate research, 2001, Jan-15, Volume: 330, Issue:1

    Maltodextrins were oxidized to polyglucuronic acids with the ternary oxidation system: NaOCl-NaBr-2,2,6,6-tetramethylpiperidine-l-oxyl (TEMPO). The chemoselective oxidation at the primary alcohol groups was shown to be strongly pH dependent. Oxidation of polysaccharides was best achieved at pH 9.5 in order to minimize depolymerization, whereas oxidation of oligosaccharides required stronger alkaline conditions (pH 11-11.5). The resulting sodium polyglucuronates present interesting sequestering properties, the best of which being obtained from maltodextrins with the highest degrees of polymerization. The same oxidation process allowed the convenient conversion of D-glucose to D-glucaric acid in high yield (> 90%), under strongly basic conditions (pH > 11.5).

    Topics: Antioxidants; Calcium; Cyclic N-Oxides; Gas Chromatography-Mass Spectrometry; Glucose; Glucuronic Acid; Hydrogen-Ion Concentration; Nuclear Magnetic Resonance, Biomolecular; Oligosaccharides; Oxidation-Reduction; Polysaccharides; Spin Labels

2001
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