FORMATION OF GLUCOMETASACCHARINOLACTONES IN THE PYROLYSIS OF CURDLAN, A (1->3)-β-D-GLUCAN

Article abstract of DOI:10.1016/S0008-6215(00)80734-X

The volatile products of vacuum pyrolysis of curdlan are very much influenced by the presence of small proportions of sodium chloride in the polysaccharide during pyrolysis.In the absence of contamination by this salt, the major, volatile products are the 1,6-anhydro-D-glucoses (pyranose and furanose) in 49percent yield.Addition of increasing proportions of sodium chloride decrases the yield of these anhydro-D-glucoses, and causes formation of increasing proportions of 3-deoxy-D-ribo-hexono-1,4-lactone and its D-arabino epimer (i.e., the glucometasaccharinolactones ) in a combined yield of up to 38percent.It is concluded that the pyrolysis of (1->3)-glycans can lead to a peeling reaction of the same type as that already known for alkaline degradation.The effect of other salts was also studied.