Abstract
The neutral capsular polysaccharide (CPS) from Rhizobium triFolii converts from a low-viscosity solution to a stiff gel on cooling through a narrow temperature range. Coil overlap in solution occurs at ~2.0% w/v, about 60 times higher than the minimum critical gelling concentration (co ≈0.035% w/v). CPS gels are crosslinked by aggregation of intramolecular helices, causing thermal hysteresis (of ~7.50C), which decreases sharply below co. Bacterial levan has a densely-branched structure of high molecular weight but very low hydrodynamic volume, allowing solutions to be prepared to high concentrations (>25% w/v). The concentration-dependence of viscosity is unusually steep (∞ c9.3 above 20% w/v). The exclusion properties of levan (demonstrated by its ability to promote ordering of CPS) may be of potential practical value in mixed systems with other hydrocolloids.
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Kasapis, S., Morris, E.R. (1994). Conformation and Physical Properties of Two Unusual Microbial Polysaccharides: Rhizobium Trifoui CPS and Levan. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_10
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_10
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