Dissociation Properties of Amino Groups in the Chitosan Gel Particles Prepared by the Suspension Evaporation Method

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著者

    • Igarashi Keiji IGARASHI KEIJI
    • Department of Environmental Chemistry and Engineering, Interdisciplinary Graduate School of Science and Engineering, Tokyo Institute of Technology
    • Nakano Yoshio NAKANO YOSHIO
    • Department of Environmental Chemistry and Engineering, Interdisciplinary Graduate School of Science and Engineering, Tokyo Institute of Technology

抄録

Chitosan gel particles were prepared by the suspension evaporation method in which various gelation conditions, such as acid media to dissolve the chitosan flake, gelation temperature and crosslinking degree were controlled. The gelation of the chitosan solution of strongly acidic (hydrochloric acid) media could not be observed at any gelation temperature. On the other hand, in the chitosan solution of weakly acidic media such as acetic and adipic acid, the gelation occurred at a temperature between 348 and 358 K. The amount and pK<SUB>a</SUB> values of amino groups in the gel particles were analyzed by an acid-base titration method and dissociation property of the amino groups was evaluated. The pK<SUB>a</SUB> of the amino groups in the chitosan gel particles was low compared with that of the original chitosan polymer. It was demonstrated that dissociation curves of the gel particles shifted toward a much lower pH region increasing their crosslinking degree, that is, the formation of three-dimensional polymer networks.

収録刊行物

  • Journal of chemical engineering of Japan

    Journal of chemical engineering of Japan 36(6), 716-719, 2003-06-01

    公益社団法人 化学工学会

参考文献:  7件中 1-7件 を表示

各種コード

  • NII論文ID(NAID)
    10013413607
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    SHO
  • ISSN
    00219592
  • NDL 記事登録ID
    6577652
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-R395
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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