Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1

Pil Kim; Deok Kun Oh; Sang Yong Kim; Jung Hoe Kim

doi:10.1023/A:1018348227965

Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1

Pil Kim
, Deok Kun Oh
, Sang Yong Kim
, Jung Hoe Kim

Dept. of Biotechnology

Woosuk University
Tong-Yang Confectionery Co.
Korea Advanced Institute of Science and Technology

Research output: Contribution to journal › Article › peer-review

22 Scopus citations

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 emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r² = 0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.

Original language	English
Pages (from-to)	457-459
Number of pages	3
Journal	Biotechnology Letters
Volume	19
Issue number	5
DOIs	https://doi.org/10.1023/A:1018348227965
State	Published - 1997

Bibliographical note

Funding Information:
This work was a part of national project and was supported by the fund of MOST of Korea.

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title = "Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1",

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 emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r2 = 0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.",

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AU - Kim, Pil

AU - Oh, Deok Kun

AU - Kim, Sang Yong

AU - Kim, Jung Hoe

N1 - Funding Information: This work was a part of national project and was supported by the fund of MOST of Korea.

PY - 1997

Y1 - 1997

N2 - 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 emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r2 = 0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.

AB - 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 emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r2 = 0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.

UR - https://www.scopus.com/pages/publications/0030920728

U2 - 10.1023/A:1018348227965

DO - 10.1023/A:1018348227965

M3 - Article

AN - SCOPUS:0030920728

SN - 0141-5492

VL - 19

SP - 457

EP - 459

JO - Biotechnology Letters

JF - Biotechnology Letters

IS - 5

ER -

Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1

Abstract

Bibliographical note

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