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Tako, M. and Hizukuri, S. (1995) Evidence for Conformational Transitions in Amylose. Journal of Carbohydrate Chemistry, 14, 613-622.
http://dx.doi.org/10.1080/07328309508005362

has been cited by the following article:

  • TITLE: Structure-Function Relationship of a Gellan Family of Polysaccharide, S-198 Gum, Produced by Alcaligenes ATCC31853

    AUTHORS: Masakuni Tako, Seiko kitajima, Takuya Yogi, Keiko Uechi, Masayuki Onaga, Yukihiro Tamaki, Shuntoku Uechi

    KEYWORDS: S-198 Gum, Alcaligenes ATCC31853, Thermal Stability, Intramolecular Associations, Gellan Family of Polysaccharide

    JOURNAL NAME: Advances in Biological Chemistry, Vol.6 No.3, May 26, 2016

    ABSTRACT: The structure-function relationship of a gellan family of polysaccharides, S-198 gum produced by Alcaligenes ATCC31853 was investigated in terms of rheological aspects. The flow curves of S-198 gum showed plastic behavior above 0.3%. Gelation did not occur in S-198 gum solution at low temperature (0℃), even at 0.8%. Both the viscosity and the elastic modulus remained constant with increasing temperature up to 80?C. The elastic modulus decreased a little with the addition of CaCl2 (6.8 mM), but then once again remained constant up to 80℃. The highest elastic modulus was observed for deacylated gellan gum with the addition of CaCl2 and increased slightly with increasing temperature up to 80℃, which was considered to be a transition temperature, after which it decreased rapidly. The elastic modulus of S-198 gum in the presence of urea (4.0 M) was lower than that in aqueous solution at low temperature (0℃), but remained constant with increasing temperature up to 80℃. The intramolecular associations, (hydrogen bonding and van der Waals forces of attraction), of S-198 gum molecules in aqueous solutions were proposed. The gellan family of polysaccharides, S-198, S-88, S-657, rhamsan, welan and gellan gum, provided a good opportunity to investigate the structure-function relationship for polysaccharides.