Pectin nitrates

In the later paper(Ref 6), Ashford et al described amylose nitrate with N=13.25%. Hot alkali attacked it slightly more than amylo-pectin nitrate... 

Hemicelluloses and pentosan nitrates Pectin nitrates ( Niiropcctinc )... 

Schneider and Ziervogel (Ref 2) obtained nitric esters of pectin as intermediate products which were then esterified by means of acet anhydr to the corresponding acetates. In 1949, Rogovin, Treyvas and Shorygina (Ref 5) prepd pectin nitric esters by nitrating pectic acid for 4 hrs at 20° in a mixt composed of 48% HN03,... 

Prior to WWII, attempts were made in Germany to nitrate pectins prepd by extracting sugar beet shavings (Refs 1,3 4). However, the... 

The basal medium of Mandels (Mandels et al., 1976) was used with the following modifications it was buffered with 3 g/1 of sodium nitrate to pH 5.5 and supplemented with 1% w/v citrus pectin " Sigma" or other carbon sources. For enzyme production, 50 ml medium in 250 ml erlemneyer flasks were inoculatedwith spores (10 spores /ml ) exept for the non sporulating Pol 6 strain, where mycelium was used. The culture were incubated at 30° C on a rotary shaker (150 rev mn -1) for 5 days. The culture broth was filtered (Millipore 0.45 pm ) and the supernatant was analysed for pectinolytic activities, reducing sugars and proteins. 

Under salts, el cetera, are included malic acid and gum, nitrogenous "subatanoes, fatty matters, aromatic substances, coloring matters, essential oil, chlorophyle, malamide, oxalate and phosphate of lime, phosphata of magnesia, chloride of, ammonium, silicate, nitrate, sulphate, and oxalate of potassa oxalate of soda, chlorides of sodium and potassium, peetates and pectinates of... 

The first probable values for the molecular size of the native pectins from apple and sugar beet were obtained by Schneider and co-workers.71 These workers prepared the nitro- and acetyl-derivatives in order to avoid the anomalous behavior due to charge effects which occurred using the unsubstituted polysaccharides. From osmotic and viscometric measurements on the nitrate, values for the molecular weight of 30,000-100,000 were found, the constant Km in Staudinger s equation being 6(10)-4. Viscometric measurements indicated that there was little difference in size between the two derivatives. 

The molecular weight distribution curves for apple and lemon pectins were obtained similarly by Owens, Miers and Maclay.79 These workers were not satisfied that the preparation of the nitrate involved no degrada-... 

Panzer obtained a gel-like carbohydrate substance from defatted bacilli (human strain) by successive extraction with water, hydrochloric acid, sodium carbonate, sodium nitrate, hot water and potassium hydroxide. The resulting liquors each yielded a gum-like substance which was sulfur-, nitrogen- and phosphorus-free. Oxidation of this derivative with nitric acid gave oxalic acid but no mucic acid. Panzer concluded that the substance was probably a pectin but not a galactan. It is now known that drastic oxidation of this nature would give oxalic acid from any sugar derivative. It is possible that by using controlled oxidation, mucic acid could be obtained from this carbohydrate. 

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