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|Title:||Interactions between iron(III) and sucrose, dextran, or starch in complexes|
|Keywords:||Agricultural and Biological Sciences;Biochemistry, Genetics and Molecular Biology|
|Citation:||Carbohydrate Polymers. Vol.61, No.3 (2005), 281-287|
|Abstract:||This paper is aimed to study the nature of iron(III)-saccharide interactions in complexes and to look for new iron-containing drugs for supplementing organisms. Iron(III)-saccharide complexes were synthesized by reacting FeCl3and saccharides (rice starch, sucrose, and dextran) in basic solutions and their characteristics were compared with synthetic iron-oxide. Both crystalline and amorphous iron(III) complexes were obtained and identified by X-ray diffraction (XRD). Amorphous samples were chosen to investigate the interactions between iron(III) and saccharides by continuous-flow dissolution experiments. In acidic solution, the rate of iron release from amorphous iron complexes increased with the following order: iron-rice starch≈iron-oxide≪iron-sucrose≈iron-dextran. The colloidal structure of iron-rice starch was proposed to describe its similar dissolution profile with that of iron-oxide. © 2005 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||Scopus 2001-2005|
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