JPH0292901A - Polysaccharide and production thereof - Google Patents
Polysaccharide and production thereofInfo
- Publication number
- JPH0292901A JPH0292901A JP63244523A JP24452388A JPH0292901A JP H0292901 A JPH0292901 A JP H0292901A JP 63244523 A JP63244523 A JP 63244523A JP 24452388 A JP24452388 A JP 24452388A JP H0292901 A JPH0292901 A JP H0292901A
- Authority
- JP
- Japan
- Prior art keywords
- polysaccharide
- acid
- water
- glucose
- reaction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 48
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 48
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 26
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- 229930182830 galactose Natural products 0.000 claims abstract description 13
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims abstract description 12
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 11
- 229940097043 glucuronic acid Drugs 0.000 claims abstract description 11
- 241000589180 Rhizobium Species 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 9
- UJOBWOGCFQCDNV-UHFFFAOYSA-N 9H-carbazole Chemical compound C1=CC=C2C3=CC=CC=C3NC2=C1 UJOBWOGCFQCDNV-UHFFFAOYSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims abstract description 8
- 239000000470 constituent Substances 0.000 claims abstract description 7
- 238000001556 precipitation Methods 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- 238000000921 elemental analysis Methods 0.000 claims abstract description 5
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 claims abstract 4
- 239000003349 gelling agent Substances 0.000 claims description 17
- 238000010521 absorption reaction Methods 0.000 claims description 11
- 244000005700 microbiome Species 0.000 claims description 10
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 claims description 9
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 238000004062 sedimentation Methods 0.000 claims description 9
- 230000002378 acidificating effect Effects 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- VQUZNVATTCZTQO-UHFFFAOYSA-N D-xyluronic acid Natural products O=CC(O)C(O)C(O)C(O)=O VQUZNVATTCZTQO-UHFFFAOYSA-N 0.000 claims description 7
- VQUZNVATTCZTQO-HZLVTQRSSA-N O=C[C@H](O)[C@H](O)[C@H](O)C(O)=O Chemical compound O=C[C@H](O)[C@H](O)[C@H](O)C(O)=O VQUZNVATTCZTQO-HZLVTQRSSA-N 0.000 claims description 7
- 238000000862 absorption spectrum Methods 0.000 claims description 5
- 238000000655 nuclear magnetic resonance spectrum Methods 0.000 claims description 4
- 239000012264 purified product Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 claims description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 230000003287 optical effect Effects 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 241000589196 Sinorhizobium meliloti Species 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 16
- 239000002244 precipitate Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 229920001817 Agar Polymers 0.000 description 8
- 239000008272 agar Substances 0.000 description 8
- 235000010419 agar Nutrition 0.000 description 8
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 7
- 239000002609 medium Substances 0.000 description 7
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- 229920002148 Gellan gum Polymers 0.000 description 6
- 150000001768 cations Chemical class 0.000 description 6
- 239000000216 gellan gum Substances 0.000 description 6
- 235000010492 gellan gum Nutrition 0.000 description 6
- 230000018984 mastication Effects 0.000 description 6
- 238000010077 mastication Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 238000001879 gelation Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 3
- 238000005481 NMR spectroscopy Methods 0.000 description 3
- 238000005273 aeration Methods 0.000 description 3
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 3
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 3
- 235000011130 ammonium sulphate Nutrition 0.000 description 3
- 235000020958 biotin Nutrition 0.000 description 3
- 239000011616 biotin Substances 0.000 description 3
- 229960002685 biotin Drugs 0.000 description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 3
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 3
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000589194 Rhizobium leguminosarum Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000012136 culture method Methods 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000002329 infrared spectrum Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- -1 xy[7-s Chemical compound 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 241000589158 Agrobacterium Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004254 Ammonium phosphate Substances 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- YZCKVEUIGOORGS-OUBTZVSYSA-N Deuterium Chemical compound [2H] YZCKVEUIGOORGS-OUBTZVSYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000243251 Hydra Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 241000589516 Pseudomonas Species 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 241000589126 Rhizobium phaseoli Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
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- 235000019289 ammonium phosphates Nutrition 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000009727 food gelling agent Nutrition 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- QRXWMOHMRWLFEY-UHFFFAOYSA-N isoniazide Chemical compound NNC(=O)C1=CC=NC=C1 QRXWMOHMRWLFEY-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
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- 239000000594 mannitol Substances 0.000 description 1
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- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000001226 reprecipitation Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229960000344 thiamine hydrochloride Drugs 0.000 description 1
- 235000019190 thiamine hydrochloride Nutrition 0.000 description 1
- 239000011747 thiamine hydrochloride Substances 0.000 description 1
- UMFCIIBZHQXRCJ-NSCUHMNNSA-N trans-anol Chemical compound C\C=C\C1=CC=C(O)C=C1 UMFCIIBZHQXRCJ-NSCUHMNNSA-N 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicinal Preparation (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、新規多ｔＪ！！ｉ、その製造方法及びその用
途に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides a novel multi-tJ! ! i. It relates to its manufacturing method and its uses.
〔従来の技術］
食品用ゲル化剤は、ゼリー、ババロアなどの各種デザー
トやところ天、ジャムなどに幅広く利用されている。従
来、食品用ゲル化剤としては、海藻抽出物である寒天、
カラギーナンやリンゴ、ミカンからの抽出物であるペク
チン、あるいは動物性蛋白質であるゼラチンなどが広く
一般に使用されている。また、微生物の産生ずる多糖類
のうち、ゲル形成能を有する５ものとしては、アルカリ
土類金属やアグロバクテリウム属に属する細菌が産生ず
るカードラン（Ｃａｒｄｌａｎ）（発酵と工業、３６（
２）８６〜９７、”７８）、シュードモナス属の産生ず
るジェランガム（Ｇｅｌｌａｎ ｇｕｍ） （特開昭５
５−７９３９７．特開昭５９８８０５１） 、リゾビウ
ム・レグミノサルム、リゾビウム・トリホリイ１ リゾ
ビウム・ファセオリが産生ずるガラクトース；グルコー
ス；マンノースのモル比が４：ｌ：１である多糖類（特
開昭６ｌ−５００６６８）、リゾビウム・メリロッテイ
ＩＦＯ１３３３６が産生するグルコース；ガラクトース
；グルクロン酸；リプロン酸のモル比が５：１山１であ
る多糖類（特公昭６１３３８４１）などが知られている
。[Prior Art] Food gelling agents are widely used in various desserts such as jelly and Bavarois, tokoro tempura, and jam. Traditionally, gelling agents for food include agar, which is a seaweed extract;
Carrageenan, pectin, an extract from apples and tangerines, and gelatin, an animal protein, are widely used. Among the polysaccharides produced by microorganisms, five that have gel-forming ability include alkaline earth metals and Cardlan produced by bacteria belonging to the genus Agrobacterium (Fermentation and Industry, 36).
2) 86-97, ``78), Gellan gum produced by Pseudomonas (Japanese Patent Application Laid-open No. 1989-1999)
5-79397. JP 5988051), Rhizobium leguminosarum, Rhizobium trifolii 1 Polysaccharide with a galactose:glucose:mannose molar ratio of 4:l:1 produced by Rhizobium phaseoli (JP JP 6l-500668), Rhizobium melilotii A polysaccharide produced by IFO13336 in which the molar ratio of glucose, galactose, glucuronic acid, and lipulonic acid is 5:1 (Japanese Patent Publication No. 6133841) is known.
しかしながら、従来より知られている寒天、カラギーナ
ン、ペクチン、ゼラチンは原料が天然物である為、天候
の影響やロフトによる品質のバラツキが大きいのみでな
く、寒天では溶解性、ゲル化後冷却すると白濁し、耐酸
性に劣るなどの問題点を、またペクチンはゲル化の際に
二価の塩類を添加する必要があり、ゼラチンはゲル化温
度が低く、使用しづらいなどの問題点を有している。微
生物の産生ずるゲル化剤はロフトによる品質のバラツキ
は少なく、産業上有益であるが、現在生産されているカ
ードランは水に不溶でゲルの離水性が大きく、ジェラン
ガムは、カチオンを添加しないとゲル化しないなどの問
題点を有している。また、現在入手しうるゲル化剤で作
成したゲルのテクスチャーは寒天に代表されるようにも
ろいテクスチャーであり、現在の多様化したニーズを満
たすには不十分であった。However, since the raw materials of conventionally known agar, carrageenan, pectin, and gelatin are natural products, not only are there large variations in quality due to the influence of weather and loft, but agar is soluble and becomes cloudy when cooled after gelatinization. However, it has problems such as poor acid resistance, while pectin requires the addition of divalent salts during gelation, and gelatin has a low gelation temperature and is difficult to use. There is. Gelling agents produced by microorganisms have little variation in quality depending on the loft, and are useful industrially, but the currently produced curdlan is insoluble in water and has a large hydrophobicity, and gellan gum cannot be produced without the addition of cations. It has problems such as not gelling. In addition, the texture of gels prepared with currently available gelling agents is brittle, as typified by agar, and is insufficient to meet today's diversified needs.
［発明が解決しようとする課題］
このように従来のゲル化剤は、品質のバラツキ、溶解性
、透明性、耐酸性、ゲル化〆晶度、離水性、カチオン添
加の必要性及びテクスチャーの面で種々の問題点を有し
ており、これらが各種食品に利用する上での大きなマイ
ナス要因となっていた。[Problems to be Solved by the Invention] As described above, conventional gelling agents have problems in terms of quality variation, solubility, transparency, acid resistance, gelation crystallinity, water repellency, necessity of adding cations, and texture. It has various problems, and these have been a major negative factor in its use in various foods.
そこで本発明者らは、これらの問題点を回避した新しい
ゲル化剤を開発することが重要且つ急務の課題であると
の認識を持つに至り種々検討を積重ねた。Therefore, the present inventors realized that it is an important and urgent task to develop a new gelling agent that avoids these problems, and conducted various studies.
〔課題を解決するための手段］
ゲル化剤をめぐるこのような技術的背景を踏まえ、本発
明者らは、品質のバラツキが少なく、溶解性、透明性、
耐酸性に優れ、ゲル化温度が比較的高く、カチオン添加
を必要とせず、さらに従来のゲル化剤にないテクスチャ
ーを与える新しいゲル化剤を開発することを目標に鋭意
研究を積重ねた結果、リゾビウム・メリロツティに属す
る微生物が産生ずる特定の多Ｉｉ類を使用すると前記問
題点を回避し得ることを見い出して本発明を完成するに
至った。[Means for Solving the Problems] Based on the above technical background regarding gelling agents, the present inventors have developed gelling agents that have less variation in quality, solubility, transparency,
As a result of extensive research with the goal of developing a new gelling agent that has excellent acid resistance, a relatively high gelling temperature, does not require the addition of cations, and provides a texture not found in conventional gelling agents, Rhizobium - The present invention has been completed by discovering that the above-mentioned problems can be avoided by using a specific type Ii produced by microorganisms belonging to the genus Melilotti.
リゾビウム・メリロッティの産生ずる多糖としては、特
公昭６１−３３８４１に開示されているリゾビウム・メ
リロッティＩＦＯ１３３３６の産生するグルコース、ガ
ラクトース、グルクロン酸、リブロン酸のモル比が５
：ｌ：１：１である多＃Ｍ類がゲル形成能を示すことが
知られているが、本発明の多糖類とは表１に示す点でそ
れと明らかに相異する。As for the polysaccharide produced by Rhizobium melilotti, the molar ratio of glucose, galactose, glucuronic acid, and liburonic acid produced by Rhizobium melilotti IFO13336 disclosed in Japanese Patent Publication No. 61-33841 is 5.
:l:1:1 is known to exhibit gel-forming ability, but the polysaccharide of the present invention is clearly different from that in the points shown in Table 1.
また、同しくリゾビウム・メリロッティＩＦＯ１３３３
６が、グルコース；ガラクトース、グルクロン酸；リブ
ロン酸；酢酸のモル比が５＝１；１：１：２である。Also, Rhizobium melilotti IFO1333
In 6, the molar ratio of glucose; galactose, glucuronic acid; riburonic acid; acetic acid is 5=1; 1:1:2.
多糖類を産生ずることも公知（Ｃａｒｂｏ ｈｙｄｒａ
ｔｅＲｅｓｅａｃｈ ９１．５９〜６５．１９８１並び
にＪ、 ｏｆ ＧｅｎｅｒａｌＭｉｃｒｏｂｉｏｌｏｇ
ｙ １２２．３３〜４０．１９８１）であるが、本発明
の多Ｐｉ類とは元素分析値、分子量、構成成分比すなわ
ち酢酸のモル比、アセチル基の有無、ゲル形成能、ゲル
化温度及びフィルム形成能などの点で明らかに相異なっ
ており、本発明の多ｔｉ類は全く新規なゲル形成能、フ
ィルム形成能などを有する新規多糖類であることを確認
した。It is also known to produce polysaccharides (Carbo hydra
teResearch 91.59-65.1981 and J, of General Microbiolog
y 122.33 to 40.1981), but the poly-Pis of the present invention are characterized by elemental analysis values, molecular weight, component ratio, i.e. molar ratio of acetic acid, presence or absence of acetyl groups, gel-forming ability, gelling temperature, and film. They are clearly different in terms of forming ability, etc., and it was confirmed that the polysaccharide of the present invention is a novel polysaccharide having completely new gel-forming ability, film-forming ability, etc.
本発明は品質のバラツキが少なく、熔解性、透明性、耐
酸性に優れ、ゲル化温度が比較的高く、カチオン添加を
必要とせず、さらに従来のゲル化剤にないテクスチャー
を与える新規多糖類を提供することを目的とするもので
ある。The present invention uses a novel polysaccharide that has less variation in quality, has excellent solubility, transparency, and acid resistance, has a relatively high gelling temperature, does not require the addition of cations, and also provides a texture not found in conventional gelling agents. The purpose is to provide
さらに、本発明は、微生物による当該多＄７！ ！ｉの
製造方法、及び、当該子Ｐｉ類を使用したゲル化剤、フ
ィルム化剤、並びに当該多＃Ｍ類を使用した食品を提供
することを目的とするものである。Furthermore, the present invention provides a method for reducing the amount of microorganisms caused by microorganisms. ! The purpose of the present invention is to provide a method for producing i, a gelling agent and a film forming agent using the child Pis, and a food product using the multi-#Ms.
本発明は、以下に記載した（１）〜（６）の技術的事項
から構成されるものであり、本発明には、当該（１）〜
（６）の各発明が全て含まれる。The present invention is comprised of the technical matters (1) to (6) described below, and the present invention includes the technical matters (1) to (6) described below.
All inventions in (6) are included.
（］） 下記の理化学的性質を有する多糖類。(]) A polysaccharide with the following physical and chemical properties.
■構成糖比
グルコース、ガラクトース、グルクロン酸、リブロン酸
及び酢酸を主構成成分とし、その構成比がモル比でグル
コース：ガラクトース：グルクロン酸：リブロン酸：酢
酸−５：１：１；１：１〜２である。■ Constituent sugar ratio Glucose, galactose, glucuronic acid, riburonic acid and acetic acid are the main constituents, and their composition ratio is glucose: galactose: glucuronic acid: riburonic acid: acetic acid - 5:1:1; 1:1 ~ It is 2.
■元素分析
Ｃ＝３６．０３±１％、 ）［＝５．００±０．５％
；Ｎ＝０．０９±０．０５％
■比旋光度
（α〕ｇｓニーｓ±２° （ｎ＝１．水）■溶剤に対す
る溶解度
水に可溶で、メタノール、エタノール、イソプロパツー
ル、アセトンなどに不溶である。■Elemental analysis C=36.03±1%, )[=5.00±0.5%
; N = 0.09 ± 0.05% ■ Specific optical rotation (α) gsne s ± 2° (n = 1. water) ■ Solubility in solvents Soluble in water, methanol, ethanol, isopropanol, acetone It is insoluble in etc.
■塩基性、酸性、中性の区別
水溶液にセチルトリメチルアンモニウムブロマイドを添
加することにより沈澱を生じる（酸性）。■Distinguishing between basic, acidic, and neutral Aqueous solution: Precipitation is produced by adding cetyltrimethylammonium bromide to an aqueous solution (acidic).
■物質の色及び性状 精製品は、白色綿状又は繊維状である。■Color and properties of substances The purified product is white flocculent or fibrous.
■分子量
約３４万５千（沈降平衡法による。）
■沈降定数
３．３〜３．５３（沈降速度法による。）■赤外吸収ス
ペクトル（第１図）
３１００〜３７００ｃｍ柑に水酸基に由来する吸収、１
７４０ｃｍ−’にアセチル基のエステル結合に由来する
吸収、１６００ｃｍ−’及び１４００ｃｕ＋−’、 １
２５０ｃ＋ｎ−’のウロン酸のカルボキシル基に由来す
る吸収及び９００ｃｍ−’にβ−Ｄ−グルコピラノシド
結合に由来するピークを示す。■Molecular weight approximately 345,000 (according to the sedimentation equilibrium method) ■Sedimentation constant 3.3 to 3.53 (according to the sedimentation velocity method) ■Infrared absorption spectrum (Figure 1) 3100 to 3700 cm Originated from hydroxyl groups in oranges absorption, 1
Absorption derived from the ester bond of the acetyl group at 740 cm-', 1600 cm-' and 1400 cu+-', 1
It shows an absorption derived from the carboxyl group of uronic acid at 250c+n-' and a peak derived from the β-D-glucopyranoside bond at 900cm-'.
［相］核磁気共鳴スペクトル（第３図）’Ｈ−核磁気共
鳴スベクトルにおける主要ピークは、２．２ｐｐｍにア
セチル基に由来するピーク、４．５ ｐｐｍ付近にβ−
グリコシド結合に由来するピーク、５．０９．５．３１
ｐｐｍにα−グリコシド結合に由来するピークを示す。[Phase] Nuclear magnetic resonance spectrum (Figure 3) The main peaks in the H-nuclear magnetic resonance vector are a peak derived from acetyl groups at 2.2 ppm and a β-derived peak at around 4.5 ppm.
Peak derived from glycosidic bond, 5.09.5.31
Peaks derived from α-glycosidic bonds are shown in ppm.
■呈色反応
アンスロン反応：陽性
カルバゾール反応：陽性
（２） リゾビウム属に属し、上記（１）の多ｔｉｍ
を産生ずる微生物を栄養培地中で培養し、その培養物よ
り上記（１）記載の多糖類を採取することを特徴とする
多糖類の製造方法。■Color reaction Anthrone reaction: Positive Carbazole reaction: Positive (2) Belongs to the genus Rhizobium and is a polytim of the above (1).
A method for producing a polysaccharide, which comprises culturing a microorganism that produces this in a nutrient medium, and collecting the polysaccharide described in (1) above from the culture.
（３）上記（１）記載の多ＩＪｉ類からなるゲル化剤。(3) A gelling agent comprising the multi-IJi group described in (1) above.
（４）上記（ＩＩ記載の多１１８ Ｍからなるフィルム
化剤。(4) A film-forming agent comprising the poly(118M) described in (II) above.
（５）上記（１）記載の多１！ｉ類を含有する食品。(5) Many of the above (1) mentioned above! Foods containing type i.
続いて本発明の構成について具体的に説明する。Next, the configuration of the present invention will be specifically explained.
（＋） 使用する微生物
本発明の多ＩＪ！ Ｉｆｆを産生ずる微生物としては、
リゾビウム・メリロッティ（Ｒｈｉｚｏｂｉｕｍ ｍｅ
ｌｉｌｏＬｉ）があげられる。型閉は財団法人醗酵研究
所にＩＦＯ１３３３６の番号で保管されている。(+) Microorganisms used Multi-IJ of the present invention! Microorganisms that produce Iff include:
Rhizobium melilotti
liloLi). The closed mold is kept at the Fermentation Research Institute under the number IFO13336.
（２）培養方法
次に培養方法について述べる。型閉の培養に使用する炭
素源としては、たとえば、グルコース、ガラクトース、
フラクトース、アラビノース、キシ【７−ス、ラムノー
ス、マルトース、シュークロース、ラクトース、マンニ
トールなどが単独又はン昆合して用いられる。(2) Culture method Next, the culture method will be described. Examples of carbon sources used in closed culture include glucose, galactose,
Fructose, arabinose, xy[7-s, rhamnose, maltose, sucrose, lactose, mannitol and the like can be used alone or in combination.
又、窒素源としては、酵母エキス、ペプトン、コーンス
テイープリカー、リン酸アンモニウム、硫酸アンモニウ
ム、硝酸アンモニウム、尿素などの有機及び無機窒素源
が用いられる。Further, as the nitrogen source, organic and inorganic nitrogen sources such as yeast extract, peptone, corn staple liquor, ammonium phosphate, ammonium sulfate, ammonium nitrate, and urea are used.
さらに、カリウム、カルシウム、マグネシウム、ナトリ
ウムなどの塩類やパントテン酸、ニコチン酸、ビオチン
、塩酸チアミンなどのビタミン類が用いられる。Furthermore, salts such as potassium, calcium, magnesium, and sodium, and vitamins such as pantothenic acid, nicotinic acid, biotin, and thiamine hydrochloride are used.
培養は２５〜４０°Ｃ１好ましくは２８〜３２°Ｃ１培
地のｐＨは５．５〜７．８、好ましくは６，５〜７．５
において好気的条件下で、適状振盪培養あるいは通気撹
拌培養で行われる。培養条件は種々の条件によって異な
るが、通常１〜７日間の範囲で行われる。Culture at 25-40°C, preferably at 28-32°C, pH of the medium is 5.5-7.8, preferably 6.5-7.5
The culture is carried out under aerobic conditions under suitable shaking culture or aerated agitation culture. Culturing conditions vary depending on various conditions, but are usually carried out for 1 to 7 days.
（３）回収並びに精製方法
このようにして培養物中に産生された多＄７！ 類の回
収は、公知の方法によって行うことが出来る。(3) Recovery and purification method The amount of protein produced in the culture in this way is $7! Collection of such substances can be performed by known methods.
たとえば、培養液をそのまま又は適量の水で希釈、遠心
分離、濾過などによって菌体を分離し、メタノール、エ
タノール、イソプロパツールあるいはアセトンなどの沈
澱剤を加え、繊維状の上記多糖類を沈澱せしめた後、こ
の沈澱物をアセトン、エタノールなどにて洗浄後、凍結
乾燥、真空乾燥などの乾燥により回収することが出来る
。For example, the culture solution is diluted with an appropriate amount of water, centrifuged, filtered, etc. to isolate the bacterial cells, and a precipitant such as methanol, ethanol, isopropanol, or acetone is added to precipitate the above-mentioned fibrous polysaccharides. After that, the precipitate can be washed with acetone, ethanol, etc., and then recovered by drying such as freeze drying or vacuum drying.
また、重子ｔＪ！ ｍは、酸性物質であるので、菌体を
除いた培養液にセチルトリメチルアンモニウムブロマイ
ドなどを添加し、沈澱させることにより回収することが
出来る。Also, Shigeko tJ! Since m is an acidic substance, it can be recovered by adding cetyltrimethylammonium bromide or the like to the culture solution from which the bacterial cells have been removed and causing precipitation.
粗製の本多糖類は、多糖類の精製法に従って精製するこ
とが出来る。たとえば、粗製の重子ｔｉ 類を水に再溶
解し、遠心分離して不溶物を完全に除去し、アセトンな
どの沈澱剤で再沈澱をくり返すことにより純度の高い白
色線状の精製された重子字唐類が得られる。また、セチ
ルトリメチルアンモニウムブロマイド
ン交換樹脂などを併用して高純度の精製品を得ることが
出来る。The crude present polysaccharide can be purified according to a polysaccharide purification method. For example, by redissolving crude deuterium ti in water, centrifuging to completely remove insoluble materials, and repeating reprecipitation with a precipitating agent such as acetone, purified deuteron in the form of white linear particles can be obtained. Characters are obtained. In addition, a highly purified purified product can be obtained by using a cetyltrimethylammonium bromide exchange resin or the like in combination.
（４）本発明多糖類の性質
以下の方法にて得た本発明多糖類の性質について述べる
。本発明の以下の物質の濃度の％は一／−％を表わし、
アルコールの濃度はν／Ｖ％を表わす。(4) Properties of the polysaccharide of the present invention The properties of the polysaccharide of the present invention obtained by the following method will be described. The % concentration of the following substances of the invention represents 1/-%,
The concentration of alcohol is expressed in ν/V%.
グルコース４％、硫酸アンモニウム０． １％、リン酸
２カリ０． １％、硫酸マグネシウム７水塩０．０３％
、塩化カルシウム０．００２％、塩化第２鉄０．００１
％、ビオチン０．０００００４％を水に溶解して調製し
た培地６１をｐ Ｈ ７． ０とし、１０！容のジャー
ファーメンタ−に注入し、１２０°Ｃで２０分間殺菌し
た。Glucose 4%, ammonium sulfate 0. 1%, dipotassium phosphate 0. 1%, magnesium sulfate heptahydrate 0.03%
, calcium chloride 0.002%, ferric chloride 0.001
%, biotin 0.000004% dissolved in water to prepare medium 61 at pH 7. 0 and 10! The mixture was poured into a jar fermenter and sterilized at 120°C for 20 minutes.
上記と同一組成の培地に別に滅菌した炭酸カルシウム１
％を加えたもので、坂ロフラスコにて前培養したりゾビ
ウム・メリロッテイＩ Ｆ Ｏ １３３３６を上記のジ
ャーファーメンタ−に接種し、培養温度３０°Ｃ、通気
量０．５ＶＶＭで７２時間培養した。Calcium carbonate separately sterilized in a medium with the same composition as above 1
Zobium melilotti IFO 13336 was pre-cultured in a Sakaro flask, and Zobium melilotti IFO 13336 was inoculated into the above-mentioned jar fermentor and cultured for 72 hours at a culture temperature of 30°C and an aeration rate of 0.5VVM.
培養終了後、水を加えて６０ｆｆｉとし、ｌｏｏｏｏｒ
ｐｍで２０分間遠心分離して菌体および固形物を除去し
た。After culturing, add water to make 60ffi, and
Cells and solid matter were removed by centrifugation at pm for 20 minutes.
得られた上清液を２０倍濃縮し、そこへ２倍量のイン１
０パノールを加え多糖類を沈澱させた。沈澱を採取し、
９９．５％エタノールで洗浄した後、真空乾燥して粗製
の多ｔｉ類を９０．７ｇ（収率３７．８％）得た。The obtained supernatant was concentrated 20 times, and twice the amount of In1 was added thereto.
0 panol was added to precipitate the polysaccharide. Collect the precipitate,
After washing with 99.5% ethanol, it was vacuum dried to obtain 90.7 g (yield: 37.8%) of crude Ti.
このようにして得た粗製の多１Ｍ類２０ｇを再び水２１
にン容解し、これにセチルトリメチルアンモニウムブロ
マイド
およびエタノールで十分洗浄し、過剰のセチルトリメチ
ルアンモニウムブロマイドを除いた後、飽和塩化ナトリ
ウム水）８液を加えて沈澱を溶解した。20g of the crude multi-1M compound obtained in this way was added to 21g of water again.
After the garlic was dissolved and thoroughly washed with cetyltrimethylammonium bromide and ethanol to remove excess cetyltrimethylammonium bromide, 8 saturated aqueous sodium chloride solutions were added to dissolve the precipitate.
この溶液に３倍量のエタノールを加えて多糖類を沈澱さ
せた。沈澱を分離し、減圧乾燥後、再び水に溶解した。Three times the amount of ethanol was added to this solution to precipitate the polysaccharide. The precipitate was separated, dried under reduced pressure, and then dissolved again in water.
得られた溶液を透析用セロハンチューブに入れ３日間流
水中で透析を行った後、３倍量のアセトンを加えて沈澱
させ、沈澱物を分取、減圧乾燥を行い精製された多糖類
１６．４ｇを得た。The obtained solution was placed in a cellophane tube for dialysis and dialyzed under running water for 3 days, then 3 times the amount of acetone was added to precipitate it, the precipitate was collected and dried under reduced pressure to produce a purified polysaccharide 16. 4g was obtained.
この多糖類は、ゲル形成能ならびにフィルム形成能を有
し、以下のような性質を有する。This polysaccharide has gel-forming ability and film-forming ability, and has the following properties.
■構成糖比
グルコース、ガラクトース、グルクロン酸、リブロン酸
及び酢酸を主構成成分とし、その構成比がモル比でグル
コース：ガラク１−−ス：グルクロン酸：リブロン酸：
酢酸−５：１：ｌ：１： １〜２である。■ Constituent sugar ratio Glucose, galactose, glucuronic acid, riburonic acid and acetic acid are the main constituents, and the composition ratio is glucose: galactose: glucuronic acid: riburonic acid:
Acetic acid-5:1:1:1:1-2.
■元素分析
Ｃ＝３６．０３±１％、 Ｈ−５，００±０．５％；
Ｎ＝０．０９±０．０５％
■比旋光度
Ｓ
〔α）Ｉｌｌ ニー５±２° （ｎ＝１．水）■溶剤
に対する溶解度
水に可溶で、メタノール、エタノール、イソプロパツー
ル、アセトンなどに不溶である。■Elemental analysis C=36.03±1%, H-5,00±0.5%;
N=0.09±0.05% ■Specific optical rotation S [α) Ill knee 5±2° (n=1.water) ■Solubility in solvents Soluble in water, methanol, ethanol, isopropanol, acetone It is insoluble in etc.
■塩基性、酸性、中性の区別
水）８液にセチルトリメチルアンモニウムブロマイドを
添加することにより沈澱を生じる（酸性）。(Distinction between basic, acidic and neutral water) By adding cetyltrimethylammonium bromide to 8 liquids, a precipitate is produced (acidic).
■物質の色及び性状 精製品は、白色綿状または繊維状である。■Color and properties of substances The purified product is white flocculent or fibrous.
■分子量
約３４万５千（沈降平衡法による。）
■沈降定数
３．３〜３．５３（沈降速度法による。）■赤外吸収ス
ペクトル（第１図）
３１００〜３７００ｃｍ−’に水酸基に由来する吸収、
１７４０ｃｍ−’にアセチル基のエステル結合に由来す
る吸収、１６００ｃｍ−’及び１４００ｃｍ−’、 １
２５０ｃｍ−’のウロン酸のカルボキシル基に由来する
吸収及び９００ｃｍ−’にβ−Ｄ−グルコピラノシド結
合に由来するピークを示す、 （ＫＢｒ錠剤法による。■Molecular weight approximately 345,000 (according to sedimentation equilibrium method) ■Sedimentation constant 3.3 to 3.53 (according to sedimentation velocity method) ■Infrared absorption spectrum (Figure 1) Originated from hydroxyl group at 3100 to 3700 cm-' absorption,
Absorption derived from the ester bond of the acetyl group at 1740 cm-', 1600 cm-' and 1400 cm-', 1
It shows an absorption derived from the carboxyl group of uronic acid at 250 cm-' and a peak derived from the β-D-glucopyranoside bond at 900 cm-' (by KBr tablet method).
）対照として、本発明の多ＩＩ！ｒ−１Ｔ Ｏ，２％溶
液に等ｌｔノ２Ｏｎ＋Ｍ ＫＯｌを加えＮ２気流中で室
温（２５°Ｃ）で５時間撹拌反応後、中和したのち、エ
タノールを３倍量添加して、脱アセチルして得た脱アセ
デル多糖類の赤外吸収スペクトルを第２図に示す。脱ア
セチル多＃）Ｍ Ｉは１７４０ｃｍ−’付近に吸収が認
められない。) As a control, poly II! of the present invention! An equal amount of 2On+M KOl was added to a 2% solution of r-1T O, and the reaction was stirred at room temperature (25°C) for 5 hours in a N2 stream. After neutralization, 3 times the amount of ethanol was added to deacetylate. Figure 2 shows the infrared absorption spectrum of the deacetylated polysaccharide obtained. No absorption is observed in the vicinity of 1740 cm-' for deacetylated poly(M).
［相］核磁気共鳴スペクトル（第３図）’Ｈ−核磁気共
鳴スベクトルにおける主要ピークは、２．２ ｐｐｍに
アセチル基に由来するピーク、４．５ ｐｐｍ付近にβ
−グリコシド結合に由来するピーク、５．０９．５．３
１ｐｐｍにα−グリコシド結合に由来するピークを示す
。[Phase] Nuclear magnetic resonance spectrum (Figure 3) The main peaks in the H-nuclear magnetic resonance vector are a peak derived from acetyl groups at 2.2 ppm and a β peak at around 4.5 ppm.
- Peaks derived from glycosidic bonds, 5.09.5.3
A peak derived from α-glycosidic bonds is shown at 1 ppm.
■呈色反応 アンスロン反応；陽性 カルバゾール反応；陽性 （５）本発明多ｔＪ！Ｉのゲル形成能 次に本発明多糖類のゲル形成能について述べる。■Color reaction Anthrone reaction; positive Carbazole reaction; positive (5) The present invention is multi-tJ! Gel forming ability of I Next, the gel-forming ability of the polysaccharide of the present invention will be described.
本発明の多糖類は、冷水に溶解可能であり、熱可逆性の
ゲルを形成する。いったん形成されたゲルは７０〜７５
°Ｃ以上に加熱する事により融解する。The polysaccharides of the invention are soluble in cold water and form thermoreversible gels. The gel once formed is 70-75
Melts by heating above °C.
ゲル化に必要な濃度は０．４％であり、ジェランガムの
ようにカチオンの添加を特に必要とはしない。The concentration required for gelling is 0.4%, and unlike gellan gum, it does not require the addition of cations.
しかしカルシウムイオンを４０ｐｐｍ程度添加するとゲ
ル強度は上昇する。ゲル化する為には、いったん加熱す
ることが必要で８０°Ｃ以上の温度であればよい。ゲル
の透明性は寒天とは異なり精製の程度にもよるが精製度
合が高いと非常に透明である。However, when about 40 ppm of calcium ions are added, the gel strength increases. In order to gel, it is necessary to heat the material once, and the temperature may be 80° C. or higher. Unlike agar, the transparency of gel depends on the degree of purification, but if the degree of purification is high, it will be very transparent.
ゲル化は酸性域でも良好でカルシウムイオン４０ｐρｍ
を添加した場合ｐＨ２，３でもゲル化し、寒天よりも優
れている。Gelation is good even in acidic range with calcium ions of 40 ppm
When added, it gels even at pH 2 or 3, which is superior to agar.
以上の性質について、他のゲル化剤と比較した結果を表
２に示す。Table 2 shows the results of comparison with other gelling agents regarding the above properties.
（重置以下余白）
表 ２
°Ｃに設定し、サンプルは直径２ｃｍ、高さｌ ｃｍと
し、硬さ、もろさ、凝集性を求めた。測定結果を表３に
示す。(Margin below overlapping) Table 2 The temperature was set at °C, the diameter of the sample was 2 cm, and the height was 1 cm, and hardness, brittleness, and cohesiveness were determined. The measurement results are shown in Table 3.
表３
なお、離水性は各々のゲル（直径４２胴、高さ４３ａｕ
ｎ ）を２０°Ｃにて２４時間保存し、その前後のゲル
重量差から離水重量を求め、保存前の重量で除し百分率
に換算した。本発明多糖類は、従来のゲル化剤と比べて
離水を起こさない特徴を有する。Table 3 The water repellency of each gel (diameter: 42 cm, height: 43 AU)
n) was stored at 20°C for 24 hours, and the syneresis weight was determined from the difference in gel weight before and after storage, divided by the weight before storage, and converted into a percentage. The polysaccharide of the present invention has the characteristic that it does not cause syneresis compared to conventional gelling agents.
次に、本発明多糖類で生成したゲルのテクスチャーを評
価する為、テクスチュロメータ−にて測定した結果につ
いて述べる。Next, in order to evaluate the texture of the gel produced from the polysaccharide of the present invention, the results measured using a texturometer will be described.
サンプルとして、本発明子ｔＪ！ ［、Ｋ−カラギーナ
ン、ジェランガム、寒天を用いた。As a sample, the inventor tJ! [, K-carrageenan, gellan gum, and agar were used.
以下に測定条件を記す。テクスチュロメータ−（ＺＩＥ
ＮＫＥＮ社製）は２■、３ｍのクリアランス、２０１１
は、そしゃく曲線に初めに表われる山の高さ（ｋｇ−・
ν）
Ｆは、１１から初めの山に表われる肩の高さを減したも
の（ｋｇｗ−Ｖ）
Ａ１は、１回目のそしゃく曲線の面積（ｃＪ ）Ａ２は
、２回目のそしゃく曲線の面積（ｃ＋ｆ１）第４図にテ
クスチュロメータ−のそしゃく曲線を示す。The measurement conditions are described below. Texturometer (ZIE
(manufactured by NKEN) is 2■, 3m clearance, 2011
is the height of the mountain that first appears on the mastication curve (kg-・
ν) F is the height of the shoulder appearing at the first peak from 11 (kgw-V) A1 is the area of the first mastication curve (cJ) A2 is the area of the second mastication curve (cJ) c+f1) Figure 4 shows the mastication curve of the texturometer.
第４図のそしゃく曲線より、本発明の多糖類は、従来の
ゲル化剤にないテクスチャーを示していることがわかる
。また、凝集性が高いことより復元性に優れたゲル化剤
であるといえる。From the mastication curve in FIG. 4, it can be seen that the polysaccharide of the present invention exhibits a texture that is not found in conventional gelling agents. In addition, it can be said that it is a gelling agent with excellent restorability due to its high cohesiveness.
（６）本発明子＄１！ Ｉｆｆのフィルム形成能次に本
発明子ｔＪ！ ［のゲル形成には分子中のアセチル基が
大きく影響し、ゲル強度を向上させているものと予想し
て、本発明子ＩＪ！ｍとそれを前記赤外吸収スペクトル
測定の項に記載した処理方法により脱アセチル化処理し
た多Ｉ！類のゲル破断荷重を以下の条件で測定した。測
定条件はカードメーター（飯尾電気社製）を感圧軸８．
０ ｍｉ＋φ、スプリング重錘２００ｇに設定し、サン
プルを５０ｍｆ容ビーカビ−４０ｇ入れ測定した。レオ
メータ−（ＳＡＮ ＫＡＧＡＫＵ社製）はウェイトセン
ステイビテイー２００ｇ／ａｌｌ、プランジャー直径１
２鵬φ、高さ１５柵に設定し、サンプルを５０−容ビー
カーに６０ｇ入れ測定した。測定結果を表４に示す。(6) Inventor $1! Iff's film-forming ability is followed by the present invention's tJ! We predicted that the acetyl group in the molecule would have a large influence on the gel formation and improve the gel strength, and the present inventor IJ! m and multi-I! which was deacetylated by the treatment method described in the section of infrared absorption spectrum measurement above. The breaking load of the gel was measured under the following conditions. The measurement conditions were a card meter (manufactured by Iio Electric Co., Ltd.) with a pressure-sensitive axis of 8.
The sample was set at 0 mi+φ and a spring weight of 200 g, and a 50 mf volume of B mold (40 g) was placed therein for measurement. The rheometer (manufactured by SAN KAGAKU) has a weight sense stability of 200 g/all and a plunger diameter of 1.
The bar was set to 2 mm in diameter and 15 in height, and 60 g of the sample was placed in a 50-capacity beaker and measured. The measurement results are shown in Table 4.
表４
これらのことより、アセチル基を含有する本発明多糖類
の方が、強度的に優れていることが判明した。Table 4 From these results, it was found that the polysaccharide of the present invention containing an acetyl group was superior in strength.
次にフィルム形成能について述べる。サンプルとして本
発明子ｔｉｎ、ジェランガム、及びプルラン（林原社製
）を用いた。各々０．４ｇを純水１００ｄに溶解し、８
０°Ｃまで加熱後、１０ｃｍ Ｘ １５ｃｍの容器に流
し込んだ後、５０°Ｃで熱風乾燥を行い、フィルム形成
能並びにフィルム吸湿性を比較した結果を表５に示す。Next, the film forming ability will be described. As samples, tin of the present invention, gellan gum, and pullulan (manufactured by Hayashibara Co., Ltd.) were used. Dissolve 0.4g of each in 100d of pure water,
After heating to 0°C, the mixture was poured into a 10cm x 15cm container, and then dried with hot air at 50°C. Table 5 shows the results of comparing the film forming ability and film hygroscopicity.
（型置以下余白）
表 ５
以上のように、本発明多ｔｉｎは、吸湿性が低く、弾力
性のある透明なフィルムを形成することが出来た。(Margin below mold placement) Table 5 As described above, the multi-tin of the present invention was able to form a transparent film with low hygroscopicity and elasticity.
本発明の新規多ｔＪ、！ｉ類を各種用途に供する形態は
、掻く一般的に使用されているキサンタンガムなどの多
ｔＪＭ ｖ４と同様の形態で良く、固体状、わ）束状、
顆粒状、液体状で供することができ、さらに、適宜フィ
ルム状などに成形して使用することができることは云う
までもない。The novel multi-tJ of the present invention! The form in which type I is used for various purposes may be the same as that of commonly used xanthan gum, etc., such as solid form, bundle form,
It goes without saying that it can be provided in the form of granules or liquid, and can also be appropriately formed into a film or the like.
〔発明の効果］
本発明の新規多Ｉ！類は、品質のバラツキが少なく、溶
解性、透明性、耐酸性に優れ、ゲル化温度が比較的高く
、カチオン添加を必要としないなどの利点を有する。さ
らに、従来にないテクスチャーを与える優れたゲル形成
能並びにフィルム形成能を有するものであり、食品素材
、被覆剤、糊料、化粧品素材などとして有用なものであ
り、その産業上の利用価値は顕著なものがある。[Effect of the invention] Novel polymorphism of the present invention! The following advantages include less variation in quality, excellent solubility, transparency, and acid resistance, relatively high gelation temperature, and no need for cation addition. Furthermore, it has excellent gel-forming ability and film-forming ability that give it an unprecedented texture, making it useful as food materials, coatings, pastes, cosmetic materials, etc., and its industrial value is remarkable. There is something.
次に本発明の実施例を記載して本発明をさらに具体的に
説明する。Next, the present invention will be explained in more detail by describing examples of the present invention.
実施例１
グルコース４％、硫酸アンモニウム０．１％、リン酸２
カリ０．１％、硫酸マグネシウム７水塩０．０３％、塩
化カルシウム０．００２％、塩化第２鉄０．００１％、
ビオチン０．０００００４％を水に溶解して調製した培
地６１をｐ Ｈ７，０とし、１０ｆ容のジャーファーメ
ンタ−に注入し、１２０°Ｃで２０分間殺菌した。Example 1 Glucose 4%, ammonium sulfate 0.1%, phosphoric acid 2
Potassium 0.1%, magnesium sulfate heptahydrate 0.03%, calcium chloride 0.002%, ferric chloride 0.001%,
Culture medium 61 prepared by dissolving 0.000004% biotin in water was adjusted to pH 7.0, poured into a 10f jar fermenter, and sterilized at 120°C for 20 minutes.
上記と同一組成の培地に別に滅菌した炭酸カルシウム１
％を加えたもので、坂ロフラスコにて前培養したりゾビ
ウム・メリロッティＩ Ｆ Ｏ１３３３６を上記のジャ
ーファーメンタ−に接種し、培養温度３０°Ｃ１通気ｇ
ｏ、５ＶＶＭで７２時間培養した。Calcium carbonate separately sterilized in a medium with the same composition as above 1
%, pre-cultured in a Sakaro flask or inoculated Zobium melilotti I F O13336 into the above jar fermenter, culture temperature 30°C, aeration g
o, cultured at 5VVM for 72 hours.
培養終了後、水を加えて６０１とし、１１００００ｒｐ
＋で２０分間遠心分離して菌体及び固形物を除去した。After culturing, add water to make 601, and turn at 110,000 rpm.
The cells and solid matter were removed by centrifugation at + for 20 minutes.
得られた上清液を２０倍濃縮し、そこへ２倍量のイソプ
ロパツールを加え多糖類を沈澱させた。沈澱を採取し、
９９．５％エタノールで洗浄した後、真空乾燥して粗製
の多糖類９０．７ｇ（収率３７．８％）を得た。The obtained supernatant liquid was concentrated 20 times, and twice the amount of isopropanol was added thereto to precipitate the polysaccharide. Collect the precipitate,
After washing with 99.5% ethanol, it was vacuum dried to obtain 90.7 g of crude polysaccharide (yield 37.8%).
このようにして得た粗製の多ｔＦｔ１４２０ｇを再び水
２１に溶解し、これにセチルトリメチルアンモニウムブ
ロマイドを加え沈澱させた。ごの沈澱を水及びエタノー
ルで十分洗浄し、過剰のセチルトリメチルアンモニウム
ブロマイドを除いた後、飽和塩化ナトリウム水溶液を加
えて沈澱を溶解した。1,420 g of the thus obtained crude multi-tFt was dissolved again in water 21, and cetyltrimethylammonium bromide was added thereto for precipitation. The precipitate was thoroughly washed with water and ethanol to remove excess cetyltrimethylammonium bromide, and then a saturated aqueous sodium chloride solution was added to dissolve the precipitate.
この溶液に３倍量のエタノールを加えて多ｔＪ！類を沈
澱させた。沈澱を分離し、減圧乾燥後、再び水に溶解し
た。得られた溶液を透析用セロハンチューブに入れ３日
間流水中で透析を行った後、３倍量のアセトンを加えて
沈澱させ、沈澱物を分取、減圧乾燥を行い精製された多
糖類１６．４ｇを得た。Add 3 times the amount of ethanol to this solution and add tJ! were precipitated. The precipitate was separated, dried under reduced pressure, and then dissolved again in water. The obtained solution was placed in a cellophane tube for dialysis and dialyzed under running water for 3 days, then 3 times the amount of acetone was added to precipitate it, the precipitate was collected and dried under reduced pressure to produce a purified polysaccharide 16. 4g was obtained.
この多糖類は前記した■〜０の諸性質を有し、優れたゲ
ル形成能、フィルム形成能を示した。This polysaccharide had the above-mentioned properties of 1 to 0, and exhibited excellent gel-forming ability and film-forming ability.
実施例２
シュークロース３％、ペプトン０．２％、リン酸２カリ
０．１％、硫酸マグネシウム７水塩０．０３％、塩化カ
ルシウム０．００２％、塩化第２鉄０．００１％を水に
溶解して調製した培地１４Ｉ！、をｐ Ｈ７，２とし、
２０１容のジャーファーメンタ−に注入し、 １２０°
Ｃで２０分間殺菌した。Example 2 3% sucrose, 0.2% peptone, 0.1% dipotassium phosphate, 0.03% magnesium sulfate heptahydrate, 0.002% calcium chloride, 0.001% ferric chloride in water Medium 14I prepared by dissolving it in! , with pH 7.2,
Pour into a 201 volume jar fermenter and heat at 120°.
It was sterilized for 20 minutes at C.
上記と同一組成の培地に、別に滅菌した炭酸カルシウム
１％を加えたもので、坂ロフラスコにて前培養したりゾ
ビウム・メリロッティＩ Ｆ ０１３３３６を上記のジ
ャーファーメンタ−に接種し、培養温度２８°Ｃ１通気
ＩＯ，５ＶＶＭ”ｉ’、９６時間培養した。A medium with the same composition as above with 1% separately sterilized calcium carbonate was pre-cultured in a Sakalo flask, or Zobium melilotti I F 013336 was inoculated into the above jar fermentor, and the culture temperature was 28°C. C1 aeration IO, 5VVM"i', cultured for 96 hours.
培養液を実施例１と同様に処理して粗製多糖類１７３ｇ
（収率４１．２％）を得た。The culture solution was treated in the same manner as in Example 1 to obtain 173 g of crude polysaccharide.
(yield 41.2%).
実施例３
実施例１で得た精製多糖類０．５ｇを純水１００ｄに溶
解し、８０°Ｃまで加熱した後、冷却した。約４０°Ｃ
で透明性の高い弾力性のあるゲルが得られた。Example 3 0.5 g of the purified polysaccharide obtained in Example 1 was dissolved in 100 d of pure water, heated to 80°C, and then cooled. Approximately 40°C
A highly transparent and elastic gel was obtained.
本島を常法により麺状に成形することにより透明性が高
く、弾力性があり、離水が少なく、こしのあるところ大
凧の食品が得られた。By forming Honjima into noodles using a conventional method, a large kite food product with high transparency, elasticity, little syneresis, and firmness was obtained.
実施例４
実施例２で得た粗製多糖類０．６ｇ、砂糖２０ｇを牛乳
１００ｍ／に溶解し、８５°Ｃまで加熱した後、冷蔵庫
にて冷却したところ食感が優れ、離水のない、ババロア
風デザート食品が得られた。Example 4 0.6g of the crude polysaccharide obtained in Example 2 and 20g of sugar were dissolved in 100ml of milk, heated to 85°C, and then cooled in a refrigerator to produce Bavarois with excellent texture and no syneresis. A style dessert food was obtained.
実施例５
実施例１で得た精製多糖類０．１ｇを純水５０艷に溶解
した。この溶液を８０°Ｃに加熱後、１０ｃｍ Ｘ １
５ｃｍの容器に流し込んだ後、５０°Ｃで熱風乾燥した
ところ、透明性が高く、弾力性のあるフィルムが形成さ
れた。このフィルムは、吸水性が低く、しけることがな
かった。Example 5 0.1 g of the purified polysaccharide obtained in Example 1 was dissolved in 50 bottles of pure water. After heating this solution to 80°C, 10cm x 1
After pouring into a 5 cm container and drying with hot air at 50°C, a highly transparent and elastic film was formed. This film had low water absorption and did not shrink.
また、中埜酢店製「おむすび山」タラオヤコを５０”Ｃ
での熱風乾燥工程前に均一に液面にふりかけた後、乾燥
したものは、おむすびに通したシート状の食品として有
用であった。In addition, 50"
After being sprinkled uniformly on the liquid surface before the hot air drying step, the dried product was useful as a sheet-shaped food that was passed through rice balls.
第１図は、本発明多ｔＪ！類の赤外スペクトルを、第２
図は、脱アセチル多糖類の赤外スペクトルを、第３図は
、本発明多糖類の’Ｈ−核磁気共鳴スベクトルを、第４
図は、各種ゲルのテクスチュロメータ−のそしゃく曲線
をそれぞれ示す。
第４図中、Ａ１％寒天、Ｂ ： ０．４％ジェランガム
、Ｃａ１％に一力うギーナン、Ｄ：本発明多ｔＪ！類、
Ｅ：Ａ、、Ａ２．Ｈ，Ｆの説明図。FIG. 1 shows the multi-tJ! The infrared spectrum of
Figure 3 shows the infrared spectrum of the deacetylated polysaccharide, Figure 3 shows the 'H-nuclear magnetic resonance vector of the polysaccharide of the present invention, Figure 4 shows the
The figure shows the texturometer mastication curves of various gels, respectively. In Fig. 4, A: 1% agar, B: 0.4% gellan gum, Ca: 1% ginan, D: Invention multi-tJ! kind,
E:A,,A2. Explanatory diagram of H and F.
Claims (1)
及び酢酸を主構成成分とし、その構成比がモル比でグル
コース：ガラクトース：グルクロン酸：リブロン酸：酢
酸＝５：１：１：１：１〜２である。 ［２］元素分析 Ｃ＝３６．０３±１％；Ｈ＝５．００±０．５％；Ｎ＝
０．０９±０．０５％ ［３］比旋光度 〔α〕＾２＾５＿Ｄ：−５±２゜（ｎ＝１、水） ［４］溶剤に対する溶解度 水に可溶で、メタノール、エタノール、イソプロパノー
ル、アセトンなどに不溶である。［５］塩基性、酸性、
中性の区別 水溶液にセチルトリメチルアンモニウムブロマイドを添
加することにより沈澱を生じる（酸性）。 ［６］物質の色及び性状 精製品は、白色綿状又は繊維状である。 ［７］分子量 約３４万５千（沈降平衡法による。） ［８］沈降定数 ３．３〜３．５Ｓ（沈降速度法による。） ［９］赤外吸収スペクトル（第１図） ３１００〜３７００ｃｍ＾−＾１に水酸基に由来する吸
収、１７４０ｃｍ＾−＾１にアセチル基のエステル結合
に由来する吸収、１６００ｃｍ＾−＾１及び１４００ｃ
ｍ＾−＾１、１２５０ｃｍ＾−＾１のウロン酸のカルボ
キシル基に由来する吸収及び９００ｃｍ＾−＾１にβ−
Ｄ−グルコピラノシド結合に由来するピークを示す。 ［１０］核磁気共鳴スペクトル（第３図） ＾１Ｈ−核磁気共鳴スペクトルにおける主要ピークは、
２．２ｐｐｍにアセチル基に由来するピーク、４．５ｐ
ｐｍ付近にβ−グリコシド結合に由来するピーク、５．
０９、５．３１ｐｐｍにα−グリコシド結合に由来する
ピークを示す。 ［１１］呈色反応 アンスロン反応：陽性 カルバゾール反応：陽性 ２）リゾビウム属に属し、請求項第１）項記載の多糖類
を生産する微生物を栄養培地中で培養し、その培養物よ
り請求項第１）項記載の多糖類を採取することを特徴と
する多糖類の製造方法。 ３）請求項第１）項記載の多糖類からなるゲル化剤。 ４）請求項第１）項記載の多糖類からなるフィルム化剤
。 ５）請求項第１）項記載の多糖類を含有する食品。[Claims] 1) A polysaccharide having the following physical and chemical properties. [1] Constituent sugar ratio Glucose, galactose, glucuronic acid, riburonic acid and acetic acid are the main constituents, and the composition ratio is glucose: galactose: glucuronic acid: riburonic acid: acetic acid = 5:1:1:1: 1 to 2. [2] Elemental analysis C=36.03±1%; H=5.00±0.5%; N=
0.09±0.05% [3] Specific optical rotation [α]^2^5_D: -5±2° (n=1, water) [4] Solubility in solvents Soluble in water, methanol, ethanol, Insoluble in isopropanol, acetone, etc. [5] Basic, acidic,
Precipitation is produced by adding cetyltrimethylammonium bromide to a neutral aqueous solution (acidic). [6] Color and properties of the substance The purified product is white flocculent or fibrous. [7] Molecular weight approximately 345,000 (based on sedimentation equilibrium method) [8] Sedimentation constant 3.3-3.5S (based on sedimentation velocity method) [9] Infrared absorption spectrum (Figure 1) 3100-3700 cm Absorption originating from hydroxyl group at ^-^1, absorption originating from ester bond of acetyl group at 1740cm^-^1, 1600cm^-^1 and 1400c
m^-^1, absorption derived from the carboxyl group of uronic acid at 1250 cm^-^1 and β- at 900 cm^-^1
The peak derived from D-glucopyranoside bond is shown. [10] Nuclear magnetic resonance spectrum (Figure 3) The main peak in the ^1H-nuclear magnetic resonance spectrum is
Peak derived from acetyl group at 2.2ppm, 4.5p
5. Peak derived from β-glycosidic bond near pm.
09, a peak derived from α-glycosidic bond is shown at 5.31 ppm. [11] Color reaction Anthrone reaction: Positive Carbazole reaction: Positive 2) A microorganism that belongs to the genus Rhizobium and produces the polysaccharide described in claim 1) is cultured in a nutrient medium, and from the culture, the microorganism that produces the polysaccharide described in claim 1) is 1) A method for producing a polysaccharide, which comprises collecting the polysaccharide described in item 1). 3) A gelling agent comprising the polysaccharide according to claim 1). 4) A film-forming agent comprising the polysaccharide according to claim 1). 5) A food containing the polysaccharide according to claim 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63244523A JP2693789B2 (en) | 1988-09-30 | 1988-09-30 | Polysaccharide and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63244523A JP2693789B2 (en) | 1988-09-30 | 1988-09-30 | Polysaccharide and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0292901A true JPH0292901A (en) | 1990-04-03 |
| JP2693789B2 JP2693789B2 (en) | 1997-12-24 |
Family
ID=17119953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63244523A Expired - Lifetime JP2693789B2 (en) | 1988-09-30 | 1988-09-30 | Polysaccharide and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2693789B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2759377A1 (en) * | 1997-02-12 | 1998-08-14 | Ard Sa | POLYSACCHARIDE, MICROORGANISM AND PROCESS FOR OBTAINING THE SAME, COMPOSITION CONTAINING THE SAME, AND APPLICATION |
| US7637530B2 (en) | 2003-01-31 | 2009-12-29 | Ashimori Industry Co., Ltd. | Airbag device |
-
1988
- 1988-09-30 JP JP63244523A patent/JP2693789B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2759377A1 (en) * | 1997-02-12 | 1998-08-14 | Ard Sa | POLYSACCHARIDE, MICROORGANISM AND PROCESS FOR OBTAINING THE SAME, COMPOSITION CONTAINING THE SAME, AND APPLICATION |
| WO1998035993A1 (en) * | 1997-02-12 | 1998-08-20 | Agro Industrie Recherches Et Developpement (A.R.D.) Societe Anonyme | Polysaccharide, micro-organism and method for obtaining same, composition containing it and application |
| US6344346B1 (en) * | 1997-02-12 | 2002-02-05 | Agro Industrie Recherches Et Developpement (Ard) | Polysaccharide, micro-organism and method for obtaining same, composition containing it and application |
| US7637530B2 (en) | 2003-01-31 | 2009-12-29 | Ashimori Industry Co., Ltd. | Airbag device |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2693789B2 (en) | 1997-12-24 |
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