季铵化和未改性壳聚糖:水动力学性质

N. Yevlampieva, A. Gubarev, M. Y. Gorshkova, B. Okrugin, E. Ryumtsev
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引用次数: 0

摘要

采用平动等温扩散法、粘度法和静态光散射法,研究了平均季铵化度为90%的N -[(2-羟基-3-三甲基铵)丙基]壳聚糖(改性壳聚糖)系列与未改性壳聚糖系列在pH值为3.54的0.33Ðœ ÐiÐ’3 ÐiООВ+0.2Ðœ’3 ÐiООNa的稀溶液中的分子性质。测定了改性/未改性系列中同源物样品的分子质量、平移扩散系数和水动力尺寸,以及它们在酸性ph下的链刚性和Mark-Kuhn-Houwink方程。结果表明,在相同的溶剂中,改性后的壳聚糖分子的尺寸可能小于相同聚合度的初始多糖。这可以用热力学条件的变化和热力学/静电对总链刚度的贡献比的变化来解释。季铵化壳聚糖分子在0.33Ðœ ÐiÐ - 3 ÐiООР- +0.2Ðœ - ch3 ÐiООNa和0.2M NaCl(中性pH)中表现出不同的水动力行为。在中性pH条件下,壳聚糖季铵化后的溶液性质与浓度有关。在溶质浓度范围为0.001 ~ 0.004 g/ cm3的0.2M NaCl溶液中,检测了次氨基质子化对改性壳聚糖分子水动力性能的阈值影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Quaternized and Unmodified Chitosans: Hydrodynamic Properties
Molecular properties of N -[(2-hydroxy-3-trimethylammonium)propyl]chitosan (modified chitosan) series with the averaged quaternization degree 90% have been studied in comparison with the unmodified chitosan series by the method of translation isothermal diffusion, viscometry and static light scattering in dilute solutions in 0.33Ðœ ÐiН 3 ÐiООН+0.2Ðœ CH 3 ÐiООNa at pH 3.54. Molecular mass, translation diffusion coefficient, and hydrodynamic size of the homologues samples in the modified/unnmodified series have been determined as well as their chain rigidity and Mark-Kuhn-Houwink equations at acidic pH. It was established that the size of modified chitosan molecules might be smaller than the initial polysaccharide of an equal polymerization degree in the same solvent, which was explained by the change of thermodynamic conditions and the change of the ratio of thermodynamic/electrostatic contributions to the total chain rigidity. Quaternized chitosan molecules displayed the different hydrodynamic behavior in 0.33Ðœ ÐiН 3 ÐiООН+0.2Ðœ CH 3 ÐiООNa and in 0.2M NaCl (neutral pH). Solution properties of quaternized chitosan at neutral pH had been identified as the concentration dependent. The threshold influence of the secondary amino group protonation on the hydrodynamic properties of modified chitosan molecules was detected in 0.2M NaCl at the solute concentration range 0.001-0.004 g/cm 3 .
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