Evidence for a conformational transition in curdlan |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China;2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ont., Canada N1G 5C9;1. Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 Avenue des Hauts Fourneaux, Esch-sur-Alzette, L4362, Luxembourg;2. Université de Lorraine, LIBio, Nancy, France;3. Institut Universitaire de France (IUF), France;1. School of Chemistry & Chemical Engineering, Inner Mongolia University, 235 West College Road, Hohhot, Inner Mongolia, 010020, PR China;2. Program for RNA Biology, Sanford-Burnham Medical Research Institute, 10901 North Torrey Pines Road, La Jolla, CA 92037, USA;3. Department of Pediatrics, Rady Children''s Hospital San Diego and University of California San Diego, La Jolla, CA 92093, USA;1. Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands;2. NIZO Food Research B.V., P.O. Box 20, 6710 BA Ede, The Netherlands;3. Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands;1. Key Laboratory of Chemical Biology of Natural Products (Ministry of Education), Institute of Biochemical and Biotechnological Drug, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, Shandong, China;2. National Glycoengineering Research Center, Shandong University, Jinan 50012, Shandong, China |
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| Abstract: | Gelation occurred at a concentration of 0.3% curdlan solution at room temperature (25 °C). The curdlan showed a Newtonian behavior at 0.1%, but plastic behavior above 0.2% even at a temperature of 38 °C. The dynamic modulus remained at a constant value with an increase of temperature up to 40 °C., which was estimated to be a transition temperature, then it decreased rapidly with an increase of temperature until 55 °C; however, it increased gradually with a further increase of temperature. The dynamic viscoelasticity of curdlan solution remained at very low values on addition of urea (4 M) and decreased with increasing temperature. The optical rotation of curdlan (0.1%) increased with a decrease of temperature.Possible modes of intra- and intermolecular hydrogen bonding within and between curdlan molecules were proposed. A hydrophobic interaction might take place at high temperatures (>55 °C), the mode of which was also proposed. |
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