Kurdlan — struktura, właściwości, wykorzystanie
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Curdlan, a bacterial (3-(l —> 3)-glucan produced by some strains of Alcaligenes Jaecalis andAgrobacterium, forms thermoplastic gels, stable at pH from 3 to 9,5 and up to 140-160'C. Thispaper describes biosynthetic pathways, molecular structure and properties of this polysaccharide,and also discusses the possibilities of its applications, mainly in food industry.
Biotechnologia, vol.38, 3 (1997)-.
0860-7796 ; oai:rcin.org.pl:145930
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
Nov 18, 2020
Nov 3, 2020
1086
https://rcin.org.pl/ichb/publication/181182
Edition name | Date |
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Kurdlan — struktura, właściwości, wykorzystanie | Nov 18, 2020 |
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan
Turkiewicz, Marianna Gromek, Ewa