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
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.
Curdlan from
Alcaligenes faecalis has been used:
- for the stimulation of carp macrophages for regulation of differentially expressed genes
- to stimulate human intestinal epithelial cells for cytokine secretion
- to study its effect on transcriptional responses of inflammation/respiratory burst-associated genes in mouse alveolar macrophages by customized reverse transcription (RT)-PCR based arrays
- as a substrate in β-1,3–1,4-Glucanase activity assay
ChEBI: Beta-D-glucose is d-Glucopyranose with beta configuration at the anomeric centre. It has a role as an epitope and a mouse metabolite. It is an enantiomer of a beta-L-glucose.
Curdlan is an insoluble natural polymer with linear structure mainly produced by Alcaligenes faecalis. It is a dietary fiber with gelatin properties.
Curdlan is used as a food additive in the food industry. It improves the elasticity and reduces the embrittling tendency of hydroxyapatite/chitosan scaffold, which aids in bone regeneration.
