Ridout M J, Brownsey G J, York G M, Walker G C, Morris V J
Institute of Food Research, Norwich Laboratory, Colney, UK.
Int J Biol Macromol. 1997 Feb;20(1):1-7. doi: 10.1016/s0141-8130(96)01140-3.
The effects of selective removal of acetyl or succinyl substituents on the functionality of succinoglycan polysaccharide have been studied by comparing the behaviour of the polysaccharides isolated from native Rhizobium meliloti strain Rm1021, and genetically modified R. meliloti species. Removal of the succinyl groups was found to dramatically improve pseudoplasticity of the aqueous succinoglycan samples and also increase the cooperativity of the order-disorder transition exhibited by the polysaccharide. Removal of the acetyl substituent led to a decrease in the order-disorder transition temperature, whereas the removal of the succinyl groups led to an increase.
通过比较从天然苜蓿根瘤菌菌株Rm1021和基因改造的苜蓿根瘤菌物种中分离出的多糖的行为，研究了选择性去除乙酰基或琥珀酰基取代基对琥珀聚糖多糖功能的影响。发现去除琥珀酰基可显著改善琥珀聚糖水性样品的假塑性，并增加多糖表现出的有序-无序转变的协同性。去除乙酰基取代基导致有序-无序转变温度降低，而去除琥珀酰基则导致温度升高。
