RELATIONSHIP BETWEEN EMULSIFYING ACTIVITY AND CARBOHYDRATE BACKBONE STRUCTURE OF EMULSAN FROM ACINETOBACTER-CALCOACETICUS RAG-1

Authors
KIM P OH DK KIM SY KIM JH
Citation
P. Kim et al., RELATIONSHIP BETWEEN EMULSIFYING ACTIVITY AND CARBOHYDRATE BACKBONE STRUCTURE OF EMULSAN FROM ACINETOBACTER-CALCOACETICUS RAG-1, Biotechnology letters, 19(5), 1997, pp. 457-459
Citations number
10
Categorie Soggetti
Biothechnology & Applied Migrobiology
Journal title
Biotechnology letters → ACNP
ISSN journal
01415492
Volume
19
Issue
5
Year of publication
1997
Pages
457 - 459
Database
ISI
SICI code
0141-5492(1997)19:5<457:RBEAAC>2.0.ZU;2-F
Abstract
Various emulsan samples with the different degrees of branching of the carbohydrate backbone were obtained from Acinetobacter calcoaceticus under different culture conditions. The emulsifying activity of emulsa n had a linear correlation to the branching degrees of the carbohydrat e backbone (r(2)=0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.