CURDLAN Chemical Properties

storage temp. 

2-8°C

solubility 

Aqueous Base (Slightly), DMSO (Slightly)

form 

Solid

color 

White to Pale Beige

Odor

at 100.00?%. odorless

Safety Information

WGK Germany 

3

CURDLAN Usage And Synthesis

Chemical Properties

insoluble in cold water, soluble in alkaline solutions. 2% Aqueous suspension becomes clear at ~54°C and forms low set, thermo-reversible and high set, thermo-irreversible gels at 60oC and 80oC, respectively. Neutralization of alkaline solutions and diva

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-class noodles, and provide viscosity and texture.

Uses

Curdlan from Alcaligenes faecalis has been used:

• for the stimulation of carp macrophages for regulation of differentially expressed genes
• to stimulate human intestinal epithelial cells for cytokine secretion
• to 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

Definition

ChEBI: Beta-D-glucose is d-Glucopyranose with beta configuration at the anomeric centre. It has a role as an epitope and a mouse metabolite. It is an enantiomer of a beta-L-glucose.

General Description

Curdlan is an insoluble natural polymer with linear structure mainly produced by Alcaligenes faecalis. It is a dietary fiber with gelatin properties.

Biochem/physiol Actions

Curdlan is used as a food additive in the food industry. It improves the elasticity and reduces the embrittling tendency of hydroxyapatite/chitosan scaffold, which aids in bone regeneration.

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