Size-exclusion chromatography of xylan derivatives-the critical evaluation of macromolecular data

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Pitkänen , L M , Aseyev , V , Laine , C , Tuomainen , P M S & Tenkanen , T M 2017 , ' Size-exclusion chromatography of xylan derivatives-the critical evaluation of macromolecular data ' , Analytical and Bioanalytical Chemistry , vol. 409 , no. 20 , pp. 4811–4817 . https://doi.org/10.1007/s00216-017-0424-5

Title: Size-exclusion chromatography of xylan derivatives-the critical evaluation of macromolecular data
Author: Pitkänen, Leena Maria; Aseyev, Vladimir; Laine, Christiane; Tuomainen, Päivi Marja Sinikka; Tenkanen, Tiina Maija
Contributor organization: Department of Food and Nutrition
Department of Chemistry
Vladimir Aseyev / Principal Investigator
Laboratory of Polymer Chemistry (-2016)
Carbohydrate Chemistry and Enzymology
Polymers
Food Sciences
Date: 2017
Language: eng
Number of pages: 7
Belongs to series: Analytical and Bioanalytical Chemistry
ISSN: 1618-2642
DOI: https://doi.org/10.1007/s00216-017-0424-5
URI: http://hdl.handle.net/10138/241065
Abstract: Hydroxypropyl xylans with varying degrees of substitution were characterized by size-exclusion chromatography. Molar masses of the samples were determined using two approaches: by conventional calibration with molar mass standards and by a multi-detection method that utilizes the combination of static light scattering, viscometry, and differential refractive index detection. The molar mass results obtained by the multi-detection method were accurate, but required the determination of separate refractive index increments for each structurally different sample. The column calibration approach with standard pullulan samples gave biased results due to the differences in hydrodynamic volumes between pullulans and hydroxypropyl xylans with similar molar masses. The degree of hydroxypropylation affected the chain conformation and compactness of the polymer chains. Mark-Houwink parameters and persistence length values suggested that the hydroxypropyl substituents reduced the flexibility of the xylan chain and made the polymer chain more extended.
Subject: 116 Chemical sciences
Peer reviewed: Yes
Rights: unspecified
Usage restriction: openAccess
Self-archived version: acceptedVersion


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