カードラン 化学特性,用途語,生産方法
外観
白色〜わずかにうすい褐色, 粉末
溶解性
水, エチレングリコールにほとんど溶けない。水酸化ナトリウム溶液に溶けやすい。ぎ酸, ジメチルスルホキシドにやや溶けやすい。水酸化ナトリウム溶液に溶けやすく、ぎ酸,ジメチルスルホキシドはやや溶けやすく、水,エチレングリコールにほとんど溶けない。
用途
ゲル沢過担体、多糖類の構造研究用、SLP試薬の標準。
化学的特性
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
使用
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.
一般的な説明
Curdlan is an insoluble natural polymer with linear structure mainly produced by
Alcaligenes faecalis. It is a dietary fiber with gelatin properties.
カードラン 上流と下流の製品情報
原材料
準備製品