Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 442707
Title The influence of the primary and secondary xanthan structure on the enzymatic hydrolysis of the xanthan backbone
Author(s) Kool, M.M.; Schols, H.A.; Delahaije, R.J.B.M.; Sworn, G.; Wierenga, P.A.; Gruppen, H.
Source Carbohydrate Polymers 97 (2013)2. - ISSN 0144-8617 - p. 368 - 375.
DOI http://dx.doi.org/10.1016/j.carbpol.2013.05.045
Department(s) Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) bacterial polysaccharide xanthan - aqueous sodium-chloride - xanthomonas-campestris - extracellular polysaccharide - pyruvate substituents - thermal-denaturation - conformation change - behavior - acetyl - renaturation
Abstract Differently modified xanthans, varying in degree of acetylation and/or pyruvylation were incubated with the experimental cellulase mixture C1-G1 from Myceliophthora thermophila C1. The ionic strength and/or temperature of the xanthan solutions were varied, to obtain different xanthan conformations. The exact conformation at the selected incubation conditions was determined by circular dichroism. The xanthan degradation was analyzed by size exclusion chromatography. It was shown that at a fixed xanthan conformation, the backbone degradation by cellulases is equal for each type of xanthan. Complete backbone degradation is only obtained at a fully disordered conformation, indicating that only the secondary xanthan structure influences the final degree of hydrolysis by cellulases. It is thereby shown that, independently on the degree of substitution, xanthan can be completely hydrolyzed to oligosaccharides. These oligosaccharides can be used to further investigate the primary structure of different xanthans and to correlate the molecular structure to the xanthan functionalities.
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