カードラン

外観

白色〜わずかにうすい褐色, 粉末

溶解性

水, エチレングリコールにほとんど溶けない。水酸化ナトリウム溶液に溶けやすい。ぎ酸, ジメチルスルホキシドにやや溶けやすい。水酸化ナトリウム溶液に溶けやすく、ぎ酸,ジメチルスルホキシドはやや溶けやすく、水,エチレングリコールにほとんど溶けない。

用途

ゲル沢過担体、多糖類の構造研究用、SLP試薬の標準。

化学的特性

insoluble in cold water, soluble in alkaline solutions. 2% Aqueous suspension becomes clear at ~54°C and forms low set, thermo-reversible and high set, thermo-irreversible gels at 60oC and 80oC, respectively. Neutralization of alkaline solutions and diva

使用

Curdlan is a polymer produced by fermentation from the bacteria alcaligenes faecalis var. myxogenes. it forms a gel when heated in water, initially required to be dispersed and suspended in water since it is insoluble until heated. above 80°c a high-set gel that is irrevers- ible and stable to freezing is formed. a low-set gel is obtained by heating to 55–60°c and then cooling below 40°c; this gel is ther- moreversible. it is capable of gelling over ph range of 2–10. the heat gelling properties allow improved water retention in sausage and ham, improved consistency in oriental-style noodles, and provide viscosity and texture.

一般的な説明

Curdlan is an insoluble natural polymer with linear structure mainly produced by Alcaligenes faecalis. It is a dietary fiber with gelatin properties.