Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy
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- 作者：Yanjie Baia ; b ; baiyanjie@suda.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yong-Cheng Shia ; ycshi@ksu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pyrodextrin ; Dextrin ; Dextrinization ; Starch ; Thermal decomposition ; NMR
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 October 2016
- 年：2016
- 卷：151
- 期：Complete
- 页码：426-433
- 全文大小：1802 K
文摘
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Glycosidic linkages in a pyrodextrin were identified by NMR spectroscopy.
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α-(1,6), β-(1,6), α-(1,2), and β-(1,2) linkages were identified.
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1,6-Anhydro-β-d-glucopyranosyl units were observed at the potential reducing end.
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Transglycosidation and depolymerization occurred during dextrinization.
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Structure of resulting pyrodextrin was highly branched.