Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1

Various emulsan samples with the different degrees of branching of the carbohydrate backbone were obtained from Acinetobacter calcoaceticus under different culture conditions. The emulsifying activity of emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r(2)=0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.
Publisher
SPRINGER
Issue Date
1997-05
Language
ENG
Keywords

METHYLATION

Citation

BIOTECHNOLOGY LETTERS, v.19, no.5, pp.457 - 459

ISSN
0141-5492
URI
http://hdl.handle.net/10203/18325
Appears in Collection
BS-Journal Papers(저널논문)
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