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Fibers 2014, 2(3), 255-263;

Supramolecular Structure and Renaturation of a (1→3)-β-d-Glucan Compared with Curdlan and Scleroglucan

Department of Applied Chemistry, University of the Basque Country, UPV/EHU, Pº Manuel Lardiazabal, 3, 20018 Donostia-San Sebastián, Spain
Department of Chemical Ingeniering and Environmental, EUPD, University of the Basque Country, UPV/EHU, Plaza Europa 1, 20018 Donostia-San Sebastián, Spain
Author to whom correspondence should be addressed.
Received: 26 July 2014 / Revised: 25 August 2014 / Accepted: 5 September 2014 / Published: 22 September 2014
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A (1→3)-β-d-Glucan produced by Lactobacillus suebicus CUPV221 strain was investigated by tapping mode atomic force microscopy (TM-AFM), to compare its supramolecular structure and conformation with two commercial polysaccharides: curdlan and scleroglucan. It was found that the β-d-Glucan was a (1→3)(1→2)-β-d-Glucan and at room temperature formed three-dimensional networks by entanglements between strands, as does scleroglucan. However, (1→3)(1→2)-β-d-Glucan strands seemed to be more stiff than those of scleroglucan. It was also observed that curdlan samples deposited from 5 mM NaOH aqueous solution showed supermolecular assemblies, recognized in the literature as micelles, which are controlled by hydrophobic hydration. The (1→3)(1→2)-β-d-Glucan in alkaline aqueous solutions produced different supramolecular structures depending on pH, and at 0.4 M NaOH (pH 13.16), denaturation took place. After neutralizing the alkaline solution with HCl, the formation of short linear, circular, and hairpin structures was observed. View Full-Text
Keywords: (1→3)-β-d-Glucans; curdlan; scleroglucan; atomic force microscope (1→3)-β-d-Glucans; curdlan; scleroglucan; atomic force microscope

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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Puertas, A.I.; Dueñas, M.T.; Marieta, C. Supramolecular Structure and Renaturation of a (1→3)-β-d-Glucan Compared with Curdlan and Scleroglucan. Fibers 2014, 2, 255-263.

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