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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >A molecular description of the gelation mechanism of curdlan
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A molecular description of the gelation mechanism of curdlan

机译：凝胶多糖凝胶化机理的分子描述

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摘要

The gelation of aqueous suspensions of the polysaccharide curdlan has been studied by dynamic rheological measurements, differential scanning calorimetry, and low-resolution time-domain H-1-NMR. Gel formation from several samples, each originating from a curdlan fraction of differing molecular weight, has been observed in order to further clarify the nature of observed phenomena by monitoring their dependence on degree of polymerisation. The results from the complementary techniques described here, in addition to those in existing literature, both for curdlan and for other beta-(1,3) glucans, have been used to build up a consistent framework for the interpretation of results. Broadly, this involves the plasticisation and dissolution of dried material on heating, the time-dependent annealing of native (as biosynthesised) structures, and the trapping of imperfectly formed pseudo-equilibrium states on re-cooling, in concert with the creation of microfibrils and network formation. (C) 2002 Elsevier Science B.V. All rights reserved. [References: 54]
机译：已通过动态流变学测量，差示扫描量热法和低分辨率时域H-1-NMR研究了多糖凝胶多糖的水悬浮液的凝胶化。为了观察到的现象的性质，通过监测它们对聚合度的依赖性来进一步阐明观察到的现象的性质，已经观察到了由数个样品形成的凝胶，每个样品都来自不同分子量的凝胶多糖。除了现有文献中对curdlan和其他β-（1,3）葡聚糖的补充技术外，此处描述的补充技术的结果已用于建立解释结果的一致框架。广义上讲，这涉及干燥材料在加热时的塑化和溶解，天然（生物合成的）结构的时间依赖性退火以及在重新冷却时捕获不完全形成的拟平衡态，以及微纤丝和网络形成。 （C）2002 Elsevier Science B.V.保留所有权利。 [参考：54]

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