methoxyl


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methoxyl

[mə′thäk·səl]
(organic chemistry)
CH3O‒ A functional group which is univalent.
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References in periodicals archive ?
6,2',4'- Trimethoxyflavone, a flavone with only methoxyl groups, showed the lowest affinity for the protein.
The d-limonene (active ingredient), maltodextrin (DE 10), gum arabic and emulsifiers (sodium caseinate, low methoxyl pectin, Tween 20 and Tween 60) were provided by a local company (Tecnas SA, Medellin--Colombia).
Zosterin is low methoxyl pectin extracted from the sea grass of Zosteraceae kind.
1] attributed to methoxyl groups in lignin structure.
This enzymatic activity releases protons when the pectin methoxyl groups are converted to carboxyl groups, reducing the pH of the milieu and being thereby easily detectable in the laboratory (HENSEL et al.
FTIR spectroscopy is valuable for analysing the chemical structure of lignin: lignin type (the phydroxyphenyl, guaiacy and syringyl units), methoxyl groups, carbonyl groups, and the ratio of phenolic hydroxyl to aliphatic hydroxyl groups [14,15].
Moreover a signal of C-O stretching was obtained by a strong absorption band at 1023 cm-1 which indicated the presence of a methoxyl group which would be expected to have an effect on the functional properties of the polysaccharide such as gel formation (Lapasin and Pricl 1995).
Gelatin has ability to thicken or gel aqueous system of milk as gelatin-gelatin hydrogen bonded network (non - covalent bonding) whereas high methoxyl (HM) pectin molecules at low pH values is in negatively charged and the interaction with the positively charged casein micelles occurs to form a stable complex.
The main functional groups in coir pith that were involved in nickel adsorption were hydroxyl and methoxyl groups.
Also, according to the company, METHO-CEL DC2 polymers deliver exceptional flow properties and process capability, as well as consistent modified-release performance for matrix formulations and maintain the same viscosities, degrees of methoxyl and hydroxypropyl substitution, and other properties of their CR grade equivalents while optimizing processability.
Lobato-Calleros C, Ramos-Solis L, Santos-Moreno A, Rodriguez-Huezo ME (2006) Microstructure and textura of Panela tipe cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes.