- Volume 29 Issue 6
Viscosity Change of Polysaccharide, Methylan by Acids Content
다당류 메틸란의 산 성분 함량에 따른 점도의 변화
- Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
- Kim, Jung-Hoe (Department of Biological Sciences, Korea Advanced Institute of Science and Technology) ;
- Oh, Deok-Kun (Department of Food Science and Technology, Woosuk University)
- Published : 1997.12.01
The chemical identities of purified polysaccharide, methylan, were analyzed by various chemical methods. The polysaccharide contained 79%(w/w) sugar, 6% protein, and 16% organic acids such as uronic acid, pyruvic acid, and acetic acid. With proceeding fermentation, the acids content in methylan increased from 10% at 34 hr to 17% at 72 hr, and the viscosity of methylan in the same concentration also increased. The correlation between viscosity and acid content in methylan was studied using chemically or biologically modified methylan. Methylan with a high content of pyruvic acid exhibited a high apparent and an intrinsic ·viscosity. When the pyruvic acid content of methylan with the same content of uronic acid was increased 1%, apparent viscosity and intrinsic viscosity increased 290 cp and 6 dL/g, respectively. Methylan with a high content of uronic acid exhibited a high apparent and an intrinsic viscosity. When the uronic acid content of methylan with the same content of pyruvic acid was increased 1%, apparent viscosity and intrinsic viscosity increased 85 cp and 1.5 dL/g, respectively. It was found that the increased viscosity of methylan resulted from the increased content of organic acids in methylan, and pyruvic acid was more an important factor contributed to the increase of methylan viscosity than uronic acid.