野油菜黄单胞菌
聚合物
化学
多糖
水溶液
黄原胶
构象变化
化学工程
螺旋(腹足类)
流变学
化学物理
材料科学
有机化学
立体化学
生物化学
复合材料
工程类
基因
生物
蜗牛
生态学
作者
Gary Washington,David A. Brant
出处
期刊:Biomacromolecules
[American Chemical Society]
日期:2021-10-20
卷期号:22 (11): 4691-4700
被引量:1
标识
DOI:10.1021/acs.biomac.1c00974
摘要
Xanthan is an extracellular bacterial polysaccharide. It is manufactured commercially by fermentation of Xanthomonas campestris and used extensively in food and other industries to control the viscosity and texture of various products. Its useful properties stem from its occurrence both as a relatively rigid double-helical polymer and as a branched polymer network presumably crosslinked by the same noncovalent interactions that stabilize the double-helical form. Interconversion of these two forms can be achieved through heating and cooling processes. This paper describes a model for this thermally induced transformation under conditions of very dilute aqueous polymer concentration, where the characteristics of double-helical and crosslinked aggregates can be studied experimentally using light scattering. Because xanthan is a regularly repeating copolymer, there is no requirement for specific registration of the two strands of the duplex structure as is required in naturally occurring nucleic acid double helices. Here, we demonstrate the important role of the resulting xanthan structural degeneracy in dictating the characteristics of the temperature-induced conformational transition.
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