Product name:Curdlan
CAS:54724-00-4
Specification:25g
Description:
Curdlan (or beta-1,3-glucan) is a high molecular weight polymer of glucose. Curdlan consists of β-(1,3)-linked glucose residues and forms elastic gels upon heating in aqueous suspension.
It is produced by Agrobacterium biobar, a non pathogenic bacteria. The production of curdlan by Alcaligenes faecalis is being developed to be used in gel production as well.
Curdlan is white to nearly white powder and almost odorless. L % water suspension heated to 54 ~ 78℃, and then cooled to 40℃ below, can form gel, this gel is heated to 54 ~ 78℃ again, still soluble, this is thermal reversible gel. If the gel is heated to more than 80℃, the elastic gel will be formed. After cooling, the gel will be heated again (to 130℃), which is also insoluble, which is thermal irreversibility. The 2% water suspension was heated to 90℃, and the gel strength reached 75g/cm. For example, if 4% suspension is heated to 100℃ and maintained for 10min, the gel strength can reach 2000g/cm2. Therefore, the higher the heating temperature, the longer the time, the stronger the gel strength. In the presence of boric acid, the strength is higher. Gels can be formed in the pH range of 2. 0 ~ 10.0 without changing the strength. Due to neutral polysaccharide, it is stable to light, heat and air. Insoluble in water and organic solvents, soluble in alkali and formic acid with pH value above 12. But if alkali solution adds calcium ion, can make it gelatinize. No digestion, no heat production, contains 98% dietary fiber.