Chemical Property of Curdlan
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Chemical Property:
- Appearance/Colour:Free-flowing powder
- Melting Point:2-8°C
- PSA：0.00000
- LogP:0.00000
- Storage Temp.:2-8°C
- Solubility.:Aqueous Base (Slightly), DMSO (Slightly)
- Purity/Quality:
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99% *data from raw suppliers
Curdlan *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:
- MSDS Files:
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Useful:
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Uses
Curdlan is a polymer produced by fermentation from the bacteria
alcaligenes faecalis var. myxogenes. it forms a gel when heated in
water, initially required to be dispersed and suspended in water since
it is insoluble until heated. above 80°c a high-set gel that is irrevers-
ible and stable to freezing is formed. a low-set gel is obtained by
heating to 55–60°c and then cooling below 40°c; this gel is ther-
moreversible. it is capable of gelling over ph range of 2–10. the heat
gelling properties allow improved water retention in sausage and
ham, improved consistency in oriental-style noodles, and provide
viscosity and texture. Curdlan from Alcaligenes faecalis has been used: for the stimulation of carp macrophages for regulation of differentially expressed genesto stimulate human intestinal epithelial cells for cytokine secretionto study its effect on transcriptional responses of inflammation/respiratory burst-associated genes in mouse alveolar macrophages by customized reverse transcription (RT)-PCR based arrays as a substrate in β-1,3–1,4-Glucanase activity assay
