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Tako M, Kiriaki M
Rheological properties of welan gum in aqueous media
Agricultural and Biological Chemistry 54(12) (1990)
3079-3084
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/Variants 0/-+
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-3)-b-D-Glcp-(1-4)-b-D-GlcpA-(1-4)-b-D-Glcp-(1-4)-a-L-Rhap-(1-
/Variants 0/ is:
67%a-L-Rhap-(1-6)-
OR (exclusively)
33%a-L-Manp-(1-6)- |
Show graphically |
Alcaligenes sp. ATCC 31555
(later renamed to: Sphingomonas sp. ATCC 31555)
(NCBI TaxID 194867,
species name lookup)
Taxonomic group: bacteria / Proteobacteria
(Phylum: Proteobacteria)
Publication DOI: 10.1271/bbb1961.54.3079Journal NLM ID: 0370452Publisher: Tokyo: Agricultural Chemical Society Of Japan
Correspondence: tako
eve.u-ryukyu.ac.jp
Institutions: Laboratory for Chemistry of Sugar Technology, College of Agriculture, University of the Ryukyus, Nishihara, Japan
The flow behavior and dynamic viscoelasticity of welan gum solutions were measured with a rheogoniometer. The welan gum showed shear-thinning behavior at a concentration of 0.1%, but plastic behavior above 0.3% at 25°C. The dynamic viscoelasticity increased with increasing concentration, and was scarcely changeable with increasing temperature even at 80°C. Gelation did not occur even in a polysaccharide concentration of 1.0% at low temperature (0°C). An increase of the dynamic modulus was not observed on the addition of CaCl2 (6.8 mM). The dynamic viscoelasticity of welan gum solution was scarcely changeable in a wide range of pH from 2 to 12. The dynamic modulus was also scarcely changeable on addition of urea (4.0 M). Possible mode of intramolecular associations 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-glucosyl residue were proposed.
acetylation, Welan gum, Alcaligenes ATCC 31555, rhamnoglucomannan
Structure type: structural motif or average structure
Location inside paper: p.3079, left column, paragraph 1, Scheme 1
Trivial name: welan gum
Compound class: O-polysaccharide, rhamnoglucomannan
Contained glycoepitopes: IEDB_115136,IEDB_136105,IEDB_1394182,IEDB_140630,IEDB_142488,IEDB_144144,IEDB_146664,IEDB_189517,IEDB_225177,IEDB_423153,IEDB_885823,IEDB_983930,IEDB_983931,SB_192
Methods: IR, viscosity measurement, optical rotation measurement, precipitation, dynamic viscoelasticity measurement
Related record ID(s): 45880, 45884
NCBI Taxonomy refs (TaxIDs): 194867
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There is only one chemically distinct structure:
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Tako M, Tamaki H
Molecular origin for the thermal stability of S-88 gum produced by Pseudomonas ATCC 31554
Polymer Journal 37(7) (2005)
498-505
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/Variants 0/-+
|
-3)-b-D-Glcp-(1-4)-b-D-GlcpA-(1-4)-b-D-Glcp-(1-4)-a-L-Rhap-(1-
/Variants 0/ is:
67%a-L-Rhap-(1-6)-
OR (exclusively)
33%a-L-Manp-(1-6)- |
Show graphically |
Alcaligenes sp. ATCC 31555
(later renamed to: Sphingomonas sp. ATCC 31555)
(NCBI TaxID 194867,
species name lookup)
Taxonomic group: bacteria / Proteobacteria
(Phylum: Proteobacteria)
Publication DOI: 10.1295/polymj.37.498Journal NLM ID: 101535832Publisher: Tokyo: Society of Polymer Science, Japan
Correspondence: tako
eve.u-ryukyu.ac.jp
Institutions: Laboratory for Chemistry of Sugar Technology, College of Agriculture, University of the Ryukyus, Nishihara, Japan
Non-Newtonian behavior and dynamic viscoelasticity of S-88 gum produced by Pseudomonas ATCC 31554 in aqueous solution were measured with a rheogoniometer. The S-88 gum showed shear-thinning behavior at a concentration of 0.1%, but plastic behavior above 0.3%. Gelation did not occur even at 1.0% and low temperature (0 °C). The viscosity decreased gradually with increasing temperature at concentrations below 0.3%, but increased above 0.8%, where a transition temperature was observed at 45 °C. The elastic modulus showed a constant value during increasing temperature at concentrations above 0.5%. Gelation did not occur in the presence of CaCl2 (6.8 mM) even at a low (0 °C) temperature. A little decrease of the elastic modulus was observed in urea (4.0 M), 0.05 M NaOH, and 85% DMSO solution and kept large values during increasing temperature. The thermal stability for viscosity and dynamic viscoelasticity of S-88 gum molecules might be attributed to intramolecular associations, possible mode of which was proposed.
Hydrogen Bonding, dynamic viscoelasticity, S-88 gum, molecular origin, thermal stability, van der Waals interaction
Structure type: structural motif or average structure
Location inside paper: Scheme 2
Trivial name: welan gum
Compound class: O-polysaccharide, rhamnoglucomannan
Contained glycoepitopes: IEDB_115136,IEDB_136105,IEDB_1394182,IEDB_140630,IEDB_142488,IEDB_144144,IEDB_146664,IEDB_189517,IEDB_225177,IEDB_423153,IEDB_885823,IEDB_983930,IEDB_983931,SB_192
Methods: viscosity measurement, precipitation, dynamic viscoelasticity measurement
Related record ID(s): 45874, 45879, 45881, 45882, 45884
NCBI Taxonomy refs (TaxIDs): 194867
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There is only one chemically distinct structure:
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Tako M, Teruya T, Tamaki Y, Konishi T
Molecular origin for rheological characteristics of native gellan gum
Colloid and Polymer Science 287(12) (2009)
1445-1454
|
/Variants 0/-+
|
-3)-b-D-Glcp-(1-4)-b-D-GlcpA-(1-4)-b-D-Glcp-(1-4)-a-L-Rhap-(1-
/Variants 0/ is:
67%a-L-Rhap-(1-6)-
OR (exclusively)
33%a-L-Manp-(1-6)- |
Show graphically |
Alcaligenes sp. ATCC 31555
(later renamed to: Sphingomonas sp. ATCC 31555)
(NCBI TaxID 194867,
species name lookup)
Taxonomic group: bacteria / Proteobacteria
(Phylum: Proteobacteria)
Publication DOI: 10.1007/s00396-009-2112-2Journal NLM ID: 7507068Publisher: Darmstadt: Drю Dietrich Steinkopff Verlag
Correspondence: tako
agr.u-ryukyu.ac.jp
Institutions: Department of Bioscience and BiotechnologyUniversity of the RyukyusNishiharaJapan
The 1H-nuclear magnetic resonance spectrum showed that the l-rhamnosyl residues of native gellan gum were coinvolved in both a small number of 4C1-pyranose conformations and a large number of 1C4-pyranose conformations, whereas for deacylated polymer, almost of the residues were involved in 4C1-pyranose conformation. The flow curves of native gellan gum showed plastic behavior above 0.2%. The elastic modulus stayed at a constant value with increase in temperature up to 40°C, then decreased rapidly. The elastic modulus increased with addition of CaCl2 (6.8mM) and stayed constant value with increase in temperature up to 65°C, then decreased rapidly. The stronger elastic modulus was observed in deacylated gellan gum with addition of CaCl2. The elastic modulus of native gellan gum showed larger value than that in aqueous solution in the presence of urea (4.0M). Intra- and intermolecular associations of native gellan gum molecules in the presence of Ca+2 were proposed.
1H-NMR spectra, native gellan gum, gelation mechanism, intra- and intermolecular association, rheological characteristic
Structure type: structural motif or average structure
Location inside paper: Scheme 2
Trivial name: welan gum
Compound class: O-polysaccharide, rhamnoglucomannan
Contained glycoepitopes: IEDB_115136,IEDB_136105,IEDB_1394182,IEDB_140630,IEDB_142488,IEDB_144144,IEDB_146664,IEDB_189517,IEDB_225177,IEDB_423153,IEDB_885823,IEDB_983930,IEDB_983931,SB_192
Methods: 1H NMR, deacetylation, alkaline hydrolysis, viscosity measurement, precipitation, dynamic viscoelasticity measurement
Related record ID(s): 45874, 45880, 45883, 45885, 45886, 45887, 45888, 45889
NCBI Taxonomy refs (TaxIDs): 194867
Show glycosyltransferases
There is only one chemically distinct structure:
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