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Acetan — A New Bacterial Polysaccharide

  • Victor J. Morris

Abstract

The bacterial exopolysaccharide xanthan gum forms thixotropic aqueous dispersions. Xanthan will form thermoreversible gels when mixed with certain plant galactomannans or plant glucomannans. Such behavior is fairly well understood in terms of the chemical and stereochemical structure of xanthan. It would be useful to employ such information in order to predict the structural requirements which would be needed if a given polysaccharide was required to mimic the functional behavior of xanthan. In addition, one might wish to suggest structural modifications to such a polysaccharide which might be used to optimize or alter its functional behavior. The practicality of such an approach will be assessed by discussing the behavior of the bacterial polysaccharide acetan, which has a chemical structure similar to xanthan, and the behavior of ‘modified acetans.’ Various methods which have been used to modify the acetan structure will be discussed.

Keywords

Extracellular Polysaccharide Mechanical Spectrum Bacterial Polysaccharide Oriented Fiber Intermolecular Binding 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Victor J. Morris
    • 1
  1. 1.Norwich LaboratoryAFRC Institute of Food ResearchNorwichUK

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