Depolymerization of Schizophyllan by Controlled Hydrodynamic Shear

Schizophyllan, a triple-helical beta-glucan elaborated by Schizophyllum commune Fries, was depolymerized by controlled hydrodynamic shear in the aqueous solution. The molecular weight firstly decreased rapidly and then gradually approached a constant value. The rate of depolymerization appeared to be related to the shear rate of the solution, and be stimulated by increasing the concentration of schizophyllan in the aqueous solution. Chemical analysis of the depolymerized polysaccharide indicated that depolymerization was mainly involved in the cleavages of the beta-l,3-linked main chain. Although the depolymerization mechanism would be similar to that caused by ultrasonic depolymerization, the present hydrodynamic depolymerization seems to be more suitable than the latter method for an industrial scale depolymerization of polysaccharides.