Controlled acid hydrolysis of colominic acid under microwave irradiation

被引：12

作者：

Cheng, MC ^{[1
]}

Wang, KT ^{[1
]}

Inoue, S ^{[1
]}

Inoue, Y ^{[1
]}

Khoo, KH ^{[1
]}

Wu, SH ^{[1
]}

机构：

[1] Acad Sinica, Inst Biol Chem, Taipei 115, Taiwan

来源：

ANALYTICAL BIOCHEMISTRY | 1999年 / 267卷 / 02期

关键词：

colominic acid; microwave irradiation; hydrolysis;

D O I：

10.1006/abio.1998.2988

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The hydrolysis of colominic acid under microwave irradiation was studied and compared with traditional heating methods. The microwave irradiation has several advantages over the heating method in the hydrolysis of colominic acid: (a) products with higher degrees of polymerization are obtained, (b) less lactone byproducts are observed, and (c) the hydrolytic rate is much faster. These advantages are probably due to the microwave effect, Oligosialic acids as the products of the acid hydrolysis of polysialic acid with conventional heating methods were fully lactonized, especially under the conditions of higher temperature and stronger acid. (C) 1999 Academic Press.

引用

页码：287 / 293

页数：7

共 21 条

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