Polysaccharide 13140: A New Thermo‐gelable Polysaccharide

Kimura, Hiroshi; Moritaka, Shintaro; Misaki, Masaru

doi:10.1111/j.1365-2621.1973.tb02841.x

Cited by 31 publications

(10 citation statements)

References 3 publications

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“…The transmittance increased on heating to 60°C and decreased on cooling from 60°C (25). Figure 10 shows that the specific viscosity also increased to some extent on cooling from 85°C with formation of high-set gel (22,24). As shown in Figure 11, the transmittance decreased gradually with increase in temperature from 60°C to 100°C (25).…”

Section: Rheologymentioning

confidence: 80%

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Production, Properties, and Application of Curdlan

Harada

1977

ACS Symposium Series

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Curdlan was produced in high yield by cultures of a newly isolated and improved mutant strain of Alcaligenes faecalis var. myxogenes. Curdlan forms a gel with specific properties and it should be a useful, new polymer not only as a food additive, but also for industrial purposes. I. FindingsThe history of the discovery of curdlan is interesting. In 1962, Harada and his colleagues made great efforts to obtain microorganisms which could utilize petrochemical materials. They isolated an organism from soil, capable of growing on medium containing 10% ethylene-glycol as the sole carbon source (1) and named it Alcaligenes faecalis var. myxogenes 10C3 (2, 3). They found that this organism produced a new β-glucan which contained about 10% succinic acid and named it succinoglucan (4, 5) . The structure of the polysaccharide moiety of succinoglucan (6, 7) is shown below:-->Glcl-->4Glcl-->3Glcl-->3Glcl-->6Glcl-->4Glcl-->3Glcl-->3Glcl-->4Glcl-->3Gall-->4Glcl--> During investigations on the production of succinoglucan, one day they found that the culture medium did not become viscous and no succinoglucan was formed, but almost all the added glucose was consumed. They thought that some special compound(s), must have been produced instead of succinoglucan in the culture. So they examined the product and found that it was a neutral polysaccharide (8, 9). They named it curdlan in 1966 (10).Curdlan is composed of β-l,3-glucosidic linkages. A mutant strain 10C3K was isolated from the stock culture 10C3, which produced only curdlan. Strain 10C3K is a spontaneous mutant and it has stable ability to produce the exocellular polysaccharide whereas the ability of strain 10C3 is unstable(11). Thus, by chance, they succeeded in obtaining a suitable organism for pro duction of curdlan. Later Takeda Chemical Industries Ltd.isolated 265

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Section: Rheologymentioning

confidence: 80%

“…The formation of gel of the polymer was investigated using a Rotovisca Viscometer (Haake) by the members of Takeda Chemical Industries Ltd. (24). The specific viscosities were determined continuously as tEe temperature was raised to 60°C and then decreased (Figure 8).…”

Section: Rheologymentioning

confidence: 99%

Production, Properties, and Application of Curdlan

Harada

1977

ACS Symposium Series

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“…Low-set gels are formed of dispersed fibrils [19] where the polymer chains mainly adopt a single helix conformation [21]. The mechanical properties of these two gels have also been reported to be significantly different [11,22].…”

Section: Introductionmentioning

confidence: 98%

“…In this work, we have characterized different types of curdlan hydrogels that have a high potential of application in the food and pharmaceutical industries. Curdlan gels are already used as texture agents in the food industry [9,10] as these colorless, tasteless, odourless and non-digestible biomaterials possess several appropriate properties of a good food additive [1,11,12]. In addition, the viscoelasticity of these gels makes them resistant to freezing [12].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the structure and the transport properties of low-set and high-set curdlan hydrogels

Gagnon

Lafleur

2011

Journal of Colloid and Interface Science

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“…In this regards, Hirashima et al 11) investigated the gelation behavior of curdlan aqueous suspension in detail by means of differential scanning calorimetry (DSC) and dynamic viscoelastic measurement. Now curdlan is widely used as food additives 12,13) due to its unique gel-forming ability and the properties of these gels. 14) It is also known that linear and branched b-1,3-glucans and their derivatives exhibit various bioactivities such as antitumor activity 15) and anti-HIV activity.…”

Section: Curdlan Produced Extracellularly By a Soil Microorganismmentioning

confidence: 99%

Role of Water in Gelation of Curdlan/DMSO/Water Ternary System

Tamai

Tada

Tatsumi

et al. 2016

J. Soc. Rheol., Jpn

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Dynamic viscoelasticity measurements demonstrated that the gelation begins to be induced by the addition of 1 wt % of water (i.e., f w = 0.01) and that the plateau modulus increases with increasing f w in the f w range up to 0.15. Spinlattice relaxation time T 1 measurements using 1 H-NMR technique revealed that there exist at least two different types of water with different T 1 values in the ternary gel. By comparing those T 1 values with that of the water proton in the mixed solvent, the water with shorter T 1 (Water-1) was ascribed to the water molecules dispersed in the mixed solvent contained in the ternary gel. On the other hand, the water with the longer T 1 (Water-2) was presumed to exist under the situation where water-water interaction is dominant. We hypothesized that Water-2 is localized around the vicinity of cross-linking points and is more relevant to the formation of cross-linking points. Almost a linear relation was observed between the plateau modulus G c and the weight fraction of Water-2 f Water-2 , indicating that the number of crosslinking points increases in proportion to f Water-2 in a constant volume of the ternary gel. Further, the distance between neighboring cross-linking points and the size of the region of Water-2 (i.e., equivalent spherical radius) was estimated at 15-9.3 nm and 2.1-2.5 nm depending on f Water-2 , respectively. All these results support the validity of our hypothesis about Water-2.

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Polysaccharide 13140: A New Thermo‐gelable Polysaccharide

Cited by 31 publications

References 3 publications

Production, Properties, and Application of Curdlan

Production, Properties, and Application of Curdlan

Comparison of the structure and the transport properties of low-set and high-set curdlan hydrogels

Role of Water in Gelation of Curdlan/DMSO/Water Ternary System

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