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The size and shape of three water-soluble, non-ionic polysaccharides produced by lactic acid bacteria: A comparative study
Stockholm University, Faculty of Science, Department of Organic Chemistry.ORCID iD: 0000-0001-8303-4481
2016 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 142, p. 91-97Article in journal (Refereed) Published
Abstract [en]

Three water-soluble, non-ionic extracellular polysaccharides (EPS) obtained from lactic acid bacteria (S. thermophilus THS, L. helveticus K16 and S. thermophilus ST1) were subjected to a comparative study by means of multidetector size-exclusion chromatography, providing distributions and averages of molar masses, radii of gyration and intrinsic viscosities. All polysaccharides displayed random coil character. Further analysis of the data reveals differences in chain stiffness and extension that could be well correlated to structural features. The calculated persistence lengths ranged from 5 to 10 nm and fall within the range typical for many single-stranded bacterial or plant polysaccharides. The ST1 polysaccharide had the highest molar mass but the lowest persistence length, which is attributed to the presence of the flexible (1→6)-linkage in the main chain.

Place, publisher, year, edition, pages
Elsevier, 2016. Vol. 142, p. 91-97
Keywords [en]
Lactic acid bacteria, EPS, SEC-MALLS, Intrinsic viscosity, Persistence length
National Category
Organic Chemistry
Identifiers
URN: urn:nbn:se:su:diva-128160DOI: 10.1016/j.carbpol.2016.01.029ISI: 000370529000013OAI: oai:DiVA.org:su-128160DiVA, id: diva2:915152
Funder
Swedish Research CouncilAvailable from: 2016-03-29 Created: 2016-03-21 Last updated: 2018-11-12Bibliographically approved

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