| Autor: |
Sinyayev, Vladimir A., Toxeitova, Gulparshyn A., Batyrbayeva, Aigul A., Sassykova, Larissa R., Azhigulova, Ryskul N., Sakhipov, Yermek N. |
| Předmět: |
|
| Zdroj: |
Journal of Chemical Technology & Metallurgy; 2020, Vol. 55 Issue 4, p724-729, 6p |
| Abstrakt: |
The IR-Fourier spectra of a series of carbohydrates whose molecules contain pyranose rings interconnected by a-1.4-glycosidic chemical bonds are recorded and compared. The compounds studied include oligosaccharides from maltose to maltoheptaose, amylose, amylopectin and several samples of starch. The main difference found in the spectra studied relates to the dominant lines in the range of 960 cm-1 - 1060 cm-1 referring to two Gaussian components. Most probably, one of them corresponds to the stretching vibrations of α-glycosidic bonds, while the other relates to the complex of C-O, C-C, and C-O-H vibrations. The ratio of the two components values depends on the glycosidic bonds and pyranose rings number in the sugar molecules and can therefore be used to characterize the degree of carbohydrates polymerization. The comparison of the IR-Fourier spectra of starch, amylose, and amylopectin in the range investigated shows that the former is much closer in its character to amylose than to amylopectin. There are spectral lines which are almost indistinguishable from those of amylose, which suggests that they refer to weakly branched forms with a prevalence of identical glycosidic bonds. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
