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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1997-05

AUTHORS

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

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. More... »

PAGES

457-459

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/a:1018348227965

DOI

http://dx.doi.org/10.1023/a:1018348227965

DIMENSIONS

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