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Title :多糖類のゲル化機構に関する研究
Authors :田幸, 正邦
Authors alternative :Tako, Masakuni
Issue Date :Mar-1993
Abstract :平成3-4年度科学研究費補助金(一般研究C)研究成果報告書
要約(欧文):1) The molecular basis for the rheological characteristics of xanthan gum, a polysaccharide produced by the plant pathogen Xanthomonas campestris, was studied using a rheogoniometer and polarimeter. Possible mode of intramolecular associations in xanthan molecules were proposed. Possible binding sites for D-mannose-specific interaction between xanthan and galactomannan (locust-bean gum) have also been proposed. The rheological characteristics of a mixture of xanthan (native, deacetylated, depyruvated, and deacylated) with tara-bean gum, and with konjac glucomannan agreed with those in the mixture with locust-bean gum, and supported the possible association sites between xanthan and locust-bean gum in aqueous solution. The interaction between the extracellular bacterial polysaccharide xanthan and typical galactomannan and glucomannan components of the plant cell wall may play a part in the host-pathogen relationship, and may provide the existence of D-mannose-specific binding sites used for cell recognition by the pathogen. 2) Molecular origin for thermal stability of welan and rhamsan, the structure of which are similar to that of gellan gum which formed a stiff, brittle gel in aqueous solution, might be attributed to the intramolecular associations. Possible mode of intramolecular association between the OH-4 of the D-glucosyl residue and the adjacent hemiacetal oxygen atom of the L-rhamnosyl residue, and between the methyl group of the L-rhamnosyl residue and the adjacent hemiacetal oxygen atom of the D-glucoslyl residue were proposed. 3) The molecular origin for gel-formation of alginate in the presence of Ca^<2+> might be attributed to the intramolecular hydrogen bonding and Ca-bridge, and to the intermolecular Ca-bridges in aqueous solution. Possible mode of intramolecular hydrogen bonding and Ca-bridge, and intermolecular Ca-bridges were proposed. 4) The molecular origin for gel-formation of curdlan might be attributed to the intra- and intermolecular hydrogen bonding. Possible mode of intra- and inter-molecular associations within and between curdlan molecules were proposed. An hydrophobic interaction might take place at high temperature, the mode of which was also proposed.
Type Local :研究報告書
Publisher :田幸正邦
URI :http://hdl.handle.net/20.500.12000/13650
Appears in Collections:Research Report (Faculty of Agriculture)

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