Water Sorption by Dextrans and Wheat Starch at High Humidities

Taylor, N. W.; Cluskey, J. E.; Senti, F. R.

doi:10.1021/j100827a029

Cited by 27 publications

(7 citation statements)

References 5 publications

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“…It must be pointed out that the polymeric structure of dextran in aqueous solution has been described as an extendable coil with a high degree of conformational freedom, and this mobility is derived from the relatively linear, unbranched nature of the dextran backbone. At higher molecular weights however the polymer chains become increasingly branched; this leads to reduced conformational mobility, , and the polymer is less able to reorientate its structure. The flexibility of the polysaccharide may have twofold significance: firstly, reorientation of the dextran structure may enable more efficient derivatization, leading to a greater number of potential coupling sites being present on the molecule; secondly greater structural flexibility will allow the molecule to conformationally adapt in response to the interface, and this will enable more efficient binding, particularly at sterically hindered or poorly accessible sites of reaction.…”

Section: Resultsmentioning

confidence: 99%

Molecular Resolution Imaging of Dextran Monolayers Immobilized on Silica by Atomic Force Microscopy

et al. 1996

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A range of dextrans (5, 10, and 70 kDa) were covalently bound to smooth silica slides and porous (500 Å) silica particles with an external diameter of 25 µm. AFM analysis of the slides in air has shown the presence of discrete, clustered, and in a few regions overlayered dextran molecules, which exhibit increasing diameter and decreasing packing densities with increasing molecular weight. Analysis of 10 and 70 kDa dextran bound to silica particles has revealed surface features consistent with those of the dextran molecules, superimposed upon the morphology of the underlying silica particle.

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Section: Resultsmentioning

confidence: 99%

Molecular Resolution Imaging of Dextran Monolayers Immobilized on Silica by Atomic Force Microscopy

et al. 1996

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“…Rao (1941) studied hysteresis of water and carbon tetrachloride in rice and other grains, and advanced an interesting theory of the swelling of organo gels. Taylor et al (1961) showed that in dextrans and wheat starch the water vapor sorption hysteresis depends on the conditions of adsorption and on crystallization changes of the adsorbent. Young and Nelson (1967) and Chung and Pfost (1967) discussed several theoretical aspects of hysteresis on cereal products.…”

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confidence: 99%

Water vapor sorption hysteresis in dehydrated food

Wolf¹,

Walker²,

Kapsalis³

1972

J. Agric. Food Chem.

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“…Ginzburg & Coheri':' attempted to overcome this difficulty by studying the partition of some polyhydric alcohols and sugars in a more swollen (Li') and a less swollen (NH4') form of the sulphonated polystyrene Dowex 50, thus using the same gel with different degrees of swelling and hence different internal pressures. There appeared to be a general trend f o r the K,, value to be lower in the more highly swollen Li' form, a result apparently at variance with a steric exclusion mechanism but predicted by equation (6 ) providing that a pressure difference was the only significant factor. Wheaton and Bauman,!'…”

Section: Acyclic Pnlyolsmentioning

confidence: 78%

“…The pattern among the alkane diols resembled that of the n-alcohols. 6. Urea a n d thiourea have high K,, values and t h e K, decreases with temperature (exothermic).…”

mentioning

confidence: 98%

Solute Behavior in Tightly Cross‐linked Dextran Gels

Marsden

1965

Annals of the New York Academy of Sciences

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The selectivity of neutral, or very weakly charged gels has aroused considerable interest in recent years.',? These gels exhibit various kinds of selectivities of which the molecular sieve properties have attracted most attention particularly in the macromolecular domain. As yet there is no general theory regarding the mechanisms responsible for their selectivity, and it is the purpose of this paper to examine the behaviour of some low molecular nonelectrolytes in tightly crosslinked dextran gels.I n general the molecular sieving range is higher the more water the gel contains. The sieving range now available among different gels is enormous, extending from the smallest molecules up into the range of viruses and sub-cellular particles.",4The distribution of solutes in the tightly crosslinked dextran gels depends on both steric and interactive factors, and the selectivity range makes i t possible t o study solutes which are sufficiently small for analysis of their behaviour in terms of their chemical structure and interactions with the gel and the solvent water.The dextran gels a r e from a biological aspect relatively simple systems, and it seems not unlikely that a study of the distribution of solutes within them may i n addition yield information pertinent to solute behaviour in more complicated living systems. DEXTRAN GELST h e following highly crosslinked dextran gels were used : ( 1 ) Types G-25 (Sephadexo": water regain ( W r ) = 2.5 g water per g d r y gel) and G-10 ( W r = 0.97). These were crosslinked with glyceryl bridges (R-O-CHa-CH (OH) -CHz-O-R).

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Water Sorption by Dextrans and Wheat Starch at High Humidities

Cited by 27 publications

References 5 publications

Molecular Resolution Imaging of Dextran Monolayers Immobilized on Silica by Atomic Force Microscopy

Molecular Resolution Imaging of Dextran Monolayers Immobilized on Silica by Atomic Force Microscopy

Water vapor sorption hysteresis in dehydrated food

Solute Behavior in Tightly Cross‐linked Dextran Gels

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