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《Science and Technology of Food Industry》 2007-05
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Study on amidated de-esterification of high-ester pectin

Li Qiaoqiao et al  
The high-ester citrus pectin was used as the raw material to study the technique of its amidation. The study mainly discusses the factors affecting the rate of de-esterification and two pairs of competitive reactions-ammonolysis vs. hydrolysis de-esterificaiton vs. β-elimination during the amidation, In addition, the importance of controlling the amidation at low temperature and concentration of isproponal was also evaluated based on the viscosity of product. The experiment showed that the main fators during the amidation involved the concentration of ammonia, temperature, reaction time and the concentration of isproponal in the system. By controlling the concentration of isproponal and the temperature in the reaction system, the process of amidation was efficient and the degree of esterification (DE) and degree of amidation (DA) could be kept within the targeted scope, which provides a good academic background for industrialization.
【Fund】: 四川省科技厅攻关项目(04NG003-008);; 四川省教育厅攻关项目(2005A114);; 四川省科技厅应用基础项目(05JY029-90-1)资助
【CateGory Index】: O621.25
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