Publication: Interactions between iron(III) and sucrose, dextran, or starch in complexes
Issued Date
2005-08-29
Resource Type
ISSN
01448617
Other identifier(s)
2-s2.0-24144463771
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Carbohydrate Polymers. Vol.61, No.3 (2005), 281-287
Suggested Citation
Ekasith Somsook, Duangduean Hinsin, Pasakorn Buakhrong, Rattapon Teanchai, Nattinee Mophan, Manat Pohmakotr, Juwadee Shiowatana Interactions between iron(III) and sucrose, dextran, or starch in complexes. Carbohydrate Polymers. Vol.61, No.3 (2005), 281-287. doi:10.1016/j.carbpol.2005.04.019 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/16201
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Interactions between iron(III) and sucrose, dextran, or starch in complexes
Other Contributor(s)
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.