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Synthesis and structural characterization of amino-functionalized polysaccharides

Domenii publicaţii > Chimie + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: I. Sisu, V.Udrescu, C.Flangea, N.Dinca, Sorin Tudor, L.Rusnac, A.D.Zamfir,E. Sisu

Editorial: Springer, Cent. Eur. J. Chem., 7(1), p.66-73, 2009.


A variety of carbohydrates, in particular polysaccharides can be subjected to chemical modification to obtain derivatives
with amphiphilic properties, which enable biochemical or biological reactions at the polymer surface. In the present work,
a polydisperse maltodextrin mixture of average molecular weight 3000 was coupled with 1,6-hexamethylenediamine (HMD) via
reductive amination reaction. Resulting products were characterized by thermal analysis and positive nanoelectrospray quadrupole
time-of-flight (Q-TOF) mass spectrometry (MS) and tandem mass spectrometry (MS/MS). Both thermal analysis and MS
screening confirmed the formation of the HMD-polysaccharide coupling products. Moreover, HMD-linked polysaccharide chains
containing 2 to 26 glucose building blocks were identified by nanoESI Q-TOF MS. MS/MS fragmentation using collision-induced
dissociation (CID) at low ion acceleration energies provided strong evidence for HMD-maltodextrin linkage formation and the set of
sequence ions diagnostic for the composition and structure of a HMD-linked chain containing 18 glucose residues.

Cuvinte cheie: Polizaharide.Synteza.Analiza termica.Ionizare prin electrospray.QTOF // Polysaccharides  Synthesis  Thermal analysis  Electrospray ionization  Quadrupole time-of-flight tandem mass spectrometry