Chitosan/carboxymethyl cashew gum polyelectrolyte complex: synthesis and thermal stability

被引：62
作者：
Maciel, JS
Silva, DA
Paula, HCB
de Paula, RCM
机构：
[1] Univ Fed Ceara, Dept Quim Organ & Inorgan, BR-60455760 Fortaleza, Ceara, Brazil
[2] Univ Fed Ceara, Dept Quim Analit & Fisicoquim, BR-60455760 Fortaleza, Ceara, Brazil
来源：
EUROPEAN POLYMER JOURNAL | 2005年 / 41卷 / 11期
关键词：
chitosan; carboxymethyl cashew gum; PEC; thermal analysis;
D O I：
10.1016/j.eurpolymj.2005.05.009
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
Chitosan/carboxymethyl cashew gum polyelectrolyte complexes were synthesized using different proportions of chitosan (CH) and carboxymethyl cashew gum (CMCG). The optimum CH:CMCG ratio was 25:75, which produced highest product yield. Polyelectrolyte (PEC) samples were characterized by thermogravimetric analysis and FT-I R spectroscopy. Parameters such as initial and maximal degradation temperatures and activation energy were determined. Activation energies follows the order CMCG > CH > PECs samples. Infrared analysis from residual products after heating at 280 degrees C in different times indicated that cleavage of the glycosidic bond and formation of unsaturated products occurred. (c) 2005 Elsevier Ltd. All rights reserved.
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收藏
页码：2726 / 2733
页数：8
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