Food and Fermentation Industries >

2011 , Vol. 37 >Issue 01: 86 - 88

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.01.023

Food and Fermentation Industries

The Study of Sulfation Modification of Hemicellulose A Extracted from Apple Pomace

  • Chen Xue-feng ,
  • Ni Na ,
  • Zhang Zhen-hua
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Online published: 2011-01-25

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Abstract

Hemicellulose A extracted from apple pomace was modified by the method of chlorosulfonic acid-pyridine.The substitution degree of sulfated hemicellulose A was 0.36.The infrared spectrum implied that the sulfated hemicellulose A had characteristic absorption peak of sulfation.The analysis of SEM showed that the micro-structure of sulfated hemicellulose A had some changes compared with the original hemicellulose A.

Key words： apple pomace; hemicellulose; sulfation; modification

Cite this article

Chen Xue-feng , Ni Na , Zhang Zhen-hua . The Study of Sulfation Modification of Hemicellulose A Extracted from Apple Pomace[J]. Food and Fermentation Industries, 2011 , 37(01) : 86 -88 . DOI: 10.13995/j.cnki.11-1802/ts.2011.01.023

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