Conformational investigation on the bacterial polysaccharide xanthan.
The conformation of xanthan has been investigated as a function of temperature, ionic strength, and polymer concentration. A reversible transition induced by temperature is demonstrated; the melting temperature (TM) is directly correlated to the total ionic-strength and is independent of the polymer concentration. Measurements of circular dichroism show that the polysaccharide exists in a combination of only two characteristic conformations (random and ordered), regardless of the temperature and the concentrations of salt and polymer. Hydrodynamic measurements show that the hydrodynamic volume of both conformations is almost constant over the range of temperature investigated. The mechanism proposed by Morris for melting is confirmed, and a multichain process is excluded. The birefringence stability of the concentrated solutions is discussed.
D002236:Carbohydrate Conformation; D002240:Carbohydrate Sequence; D002942:Circular Dichroism; D011135:Polysaccharides, Bacterial; D014974:Xanthomonas / Q000276:immunology*
D011135:Polysaccharides, Bacterial; C002563:xanthan gum