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普鲁兰多糖

2018-05-28Synthetic Biology 41

  普鲁兰多糖是一种由出芽短梗霉发酵所产生的胞外水溶性粘质多糖,主要有麦芽三糖单位通过α-1,6糖苷键互相连接而成直链高分子多糖,分子量在4.8×104~2.2×105。普鲁兰多糖无色、无味、无臭,非晶体的白色粉末,是非离子性,非还原性,易溶于水,耐盐,耐酸碱,低粘度,有很强的可塑性,粘结性能。

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