FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 139-143.

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Preparation and Adsorptive Properties toward Zearalenone of Crosslinking Carboxymethyl Double Modified Yeast Glucan

 XU  Xue-Ming, ZHANG  Li-Xia   

  1. 1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi 214036, China
  • Online:2006-06-15 Published:2011-09-22

Abstract: The crosslinking-carboxymethyl double modified glucan(CCMG)was prepared by the yeast glucan with the reaction of chloroacetic acid and epichlorohydrin in presence of alkaline. The optimal reaction conditions were determined by a single- factorial experiment and orthogonal experiment with the index of degree of substitution (DS). The results indicated that the optimum conditions are as follows: reaction temperature 50℃, reaction time 5h , chloroacetic acid 3.0g and NaOH 50%.The DS is about 0.5 under these conditions. Compared with β-D-glucan, CCMG showed a very good efficacy on the adsorption of ZEA. Its affinity to ZEA is up to 18.643μg/mg CCMG, which is greater than that of β-D-glucan with only 2.296μg/mg.

Key words: crosslinking-carboxymethylglucan(CCMG), double-modified, zearalenone(ZEA), adsorption