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da Silva DA, Brasil DDSB, Cunha EJDS, Aires GCM, da Costa RA, do Rego JDAR, Pena RDS. Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa). Polymers (Basel) 2023; 15:polym15071662. [PMID: 37050276 PMCID: PMC10097139 DOI: 10.3390/polym15071662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/18/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and 13C), and energy-dispersive X-ray spectroscopy (EDS); thermogravimetric analysis (TG), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and X-ray diffraction (XRD). In addition to NMR molecular modeling studies, were performed to confirm the 1H and 13C chemical shifts to Gal and Xyl conformers. Buriti tree gum (BG) is an arabinogalactan, containing Rha, Ara, Xyl, and Gal, and degrades almost completely (98.5%) at 550 °C and has a maximum degradation peak at 291.97 °C, with a mass loss of 56.33%. In the temperature range of 255–290 °C, the energy involved in the BG degradation process was approximately 17 J/g. DSC indicated a glass transition temperature of 27.2 °C for BG, which had an irregular and heterogeneous morphology, with smooth or crumbling scaly regions, demonstrating the amorphous nature of BG that was confirmed by the XRD standard. EDS revealed the presence of carbon and oxygen, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium, in the BG composition.
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Bochek AM, Terekhova EA, Popova EN, Smirnova VE, Yudin VE, Gofman IV, Abalov IV, Lavrent’ev VK. Aqueous Solutions of Carboxymethyl Chitosan Mixtures with Methyl Cellulose and Composite Films on Their Basis. POLYMER SCIENCE SERIES A 2022. [DOI: 10.1134/s0965545x22700298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Akim EL, Pekarets AA, Rosova EY, Kuryndin IS, Elyashevich GK. New Film Composite Materials Based on Arabinogalactan. POLYMER SCIENCE SERIES A 2022. [DOI: 10.1134/s0965545x22700080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bochek AM, Zabivalova NM, Popova EN, Lebedeva MF, Lavrent’ev VK, Yudin VE. Effect of Acid Nature on the Solution Behavior of Methyl Cellulose Blends with Chitosan and Composite Films on Their Basis. POLYMER SCIENCE SERIES A 2021. [DOI: 10.1134/s0965545x21010028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Meng Z, Qi K, Guo Y, Wang Y, Liu Y. Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700287] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University; 1800 Lihu Road Wuxi 214122 Jiangsu P.R. China
| | - Keyu Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University; 1800 Lihu Road Wuxi 214122 Jiangsu P.R. China
| | - Ying Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University; 1800 Lihu Road Wuxi 214122 Jiangsu P.R. China
| | - Yong Wang
- Department of Food Science and Engineering, Guangdong Saskatchewan Oilseed Joint Laboratory, Jinan University; Huangpu Rd. West 601 Guangzhou 510632 Guangdong P.R. China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University; 1800 Lihu Road Wuxi 214122 Jiangsu P.R. China
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