Curdlan

Curdlan is produced as a water-insoluble polysaccharide by the soil bacterium, Alcaligenes faecalis var. myxogenes, and was discovered by Dr. T. Harada at the Institute of Scientific and Industrial Research, Osaka University. One of the characteristics of Curdlan is that when the suspension is heated, it becomes a thermally irreversible gel. Curdlan is used as gel filtration support, affinity chromatography support, immobilized enzyme support, starch jelly and low calorie food or a material hardening substance. Curdlan has gained attention as a research material for gelation mechanism or as a basic material for anti-tumor polysaccharide research.
Appearance: White ~ slightly brown, Powder
Structure: Straight chain without branch
Solubility: Insoluble in water and many organic solvents. Freely soluble in aqueous alkaline solution. Soluble in DMSO and formic acid.
Specific Rotation [A]²⁰/_D: +30.0 ~ +35.0
Gel stability: pH 2.0 ~ 9.5 (max. gel strength: pH 2 ~ 3)
USAGE:
Gel filtration and affinity chromatography; Immobilized enzyme support; Research for mechanism of gelation; Research for anti-tumor glucans CM-CURDLAN [Carboxymethyl-beta-1,3-D-glucan]
CM-Curdlan is water soluble beta-1,3-glucan which modified by carboxymethylation at 40 ~ 80% substitution from Curdlan.

REFERENCES:

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