title: Levans: I. Fractionation, solution viscosity, and chemical analysis of levan produced by Streptococcus salivarius.
abstract: Levan produced by Streptococcus salivarius was fractionated into a series of 20 fractions of varying molecular weight. The range of intrinsic viscosities of the fractions was 0.07 to 0.18 dl/gm in water and 0.20 to 0.29 dl/gm in dimethyl sulfoxide. The molecular weight of the unfractionated leval determined by light scattering was 31.5 times 10-6. Small amounts of fatty acids and protein were found associated with levan.
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D005591:Chemical Fractionation; D005632:Fructose / Q000032:analysis; D006601:Hexoses / Q000032:analysis / Q000302:isolation & purification; D007661:Ketoses / Q000032:analysis; D008055:Lipids / Q000032:analysis; D008970:Molecular Weight; D009391:Nephelometry and Turbidimetry; D011134:Polysaccharides / Q000032:analysis*; D011506:Proteins / Q000032:analysis; D013053:Spectrophotometry; D013291:Streptococcus / Q000378:metabolism*; D014783:Viscosity
chemical_list: D002241:Carbohydrates; D006601:Hexoses; D007661:Ketoses; D008055:Lipids; D011134:Polysaccharides; D011506:Proteins; D005632:Fructose