STUDIES ON THE GELATION MECHANISM OF POLYSACCHARIDES

多糖凝胶化机理的研究

• 批准号: 03806023
• 负责人: TAKO Masakuni
• 金额: $ 1.22万
• 依托单位: UNIVERSITY OF THE RYUKYUS
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1992
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-03806023/
• 关键词: Gelation mechanism of polysaccharides; Relationship between structure and physical properties; Intramolecular associations of polysaccharides; Intermolecular associations of polysaccharides; Intra- and inter-molecular Ca-bridges of polysaccharides; I

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 … More 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. Less

1)利用流变仪和旋光仪研究了黄原胶流变特性的分子基础。提出了黄原胶分子内缔合的可能模式。还提出了黄原胶和半乳甘露聚糖（蝗虫豆胶）之间D-甘露糖特异性相互作用的可能结合位点。黄原胶（天然的、脱乙酰的、去丙酮酸的和脱酰的）与塔拉豆胶以及黄原胶葡甘露聚糖的混合物的流变特性与黄原胶与刺槐豆胶的混合物的流变特性一致，并且支持黄原胶与刺槐豆胶在水溶液中可能的缔合位点。胞外细菌多糖黄原胶与植物细胞壁的典型半乳甘露聚糖和葡甘露聚糖组分之间的相互作用可能在宿主-病原体关系中发挥作用，并且可能提供所使用的D-甘露糖特异性结合位点的存在。 ...更多信息 用于病原体对细胞的识别。2）威兰胶和鼠李糖胶的热稳定性的分子起源可能归因于分子内缔合，威兰胶和鼠李糖胶的结构与结冷胶的结构相似，结冷胶在水溶液中形成坚硬、脆性的凝胶。D-葡糖基残基的OH-4和L-鼠李糖基残基的相邻半缩醛氧原子之间分子内缔合的可能模式，以及L-鼠李糖残基的甲基与D-葡萄糖残基的半缩醛氧原子之间的相互作用。3）Ca^2+存在下海藻酸钠凝胶形成的分子起源在水溶液中，Ca 2+的形成可能是由于分子内氢键和Ca桥以及分子间Ca桥的作用。提出了分子内氢键和钙桥以及分子间钙桥的可能模式。4）可得然胶凝胶形成的分子来源可能是分子内和分子间氢键。提出了凝胶多糖分子内和分子间缔合的可能模式。在高温下可能发生疏水作用，并提出了疏水作用的模式。少

项目成果

Masakuni Tako: "Synergistic interaction between xanthan and konjac glucomannan in aqueous media" Bioscience,Biotechnology,and Biochemistry. 56. (1992)

Masakuni Tako：“黄原胶和魔芋葡甘聚糖在水介质中的协同相互作用”生物科学、生物技术和生物化学。

Masakuni Tako: "Molecular Origin for Thermal Stability of Rhamsan Gum in Aqueous Media" Bioscience, Biotechnology, and Biochemistry. (1993)

Masakuni Tako：“水介质中 Rhamsan 胶热稳定性的分子起源”生物科学、生物技术和生物化学。

Masakuni Tako: "Synergistic Interaction between Xanthan and Konjac Glucomannan in Aqueous Media" Bioscience,Biotechnology,and Biochemistry. 56. 1188-1192 (1992)

Masakuni Tako：“黄原胶和魔芋葡甘聚糖在水介质中的协同相互作用”生物科学、生物技术和生物化学。

Masakuni Tako: "Synergistic Interaction between Xanthan and Tara-Bean Gum" Carbohydrate Polymers. 16. 239-252 (1991)

Masakuni Tako：“黄原胶和塔拉豆胶之间的协同相互作用”碳水化合物聚合物。

Masakuni Tako: "Binding Sites for D-Mannose-Specific Interaction between Xanthan and Galactomannan,and Konjac Glucomannan" Colloids and Surfaces. (1993)

Masakuni Tako：“黄原胶和半乳甘露聚糖和魔芋葡甘聚糖之间 D-甘露糖特异性相互作用的结合位点”胶体和表面。