Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1

Authors:	Pil Kim Deok-Kun Oh Sang-Yong Kim Jung-Hoe Kim

Affiliation:	(1) Department Biological Sciences, Korea Advanced Institute of Science and Technology, Daejoen, Korea;(2) Department of Food Science and Technology, Woosuk University, Cheonju, Korea;(3) R Center, Tong-Yang Confectionery Co., Seoul, Korea

Abstract:	Various emulsan samples with the different degrees of branching of the carbohydrate backbone were obtained from Acinetobacter calcoaceticus under different culture conditions. The emulsifying activity of emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r²= 0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity. This revised version was published online in November 2006 with corrections to the Cover Date.

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