title: Preparation and characterization of some alpha-D-glucans containing 3,6-anhydro D-glucose.
abstract: Alfa-D-glucans containing a 3,6-anhydro D-glucosyl residue were prepared from three kinds of alpha-D-glucan (elsinan, pullulan, and amylose), and the physical properties of these 3,6-anhydro glucans were examined. The method employed for introducing the 3,6-anhydro linkage into a D-glucosyl residue involved sulfation of the O-6 position with dimethylsulfoxide-sulfur trioxide complex and a subsequent alkali treatment of the resulting partially sulfated glucan. This introduction of the 3,6-anhydro linkage caused a decrease in viscosity of the original polysaccharides and made them resistant to the action of hydrolytic enzymes. Hydrolysis of the 3,6-anhydro glucans with dilute acid afforded several oligosaccharides whose reducing end was 3,6-anhydro D-glucose.
authors.affiliation: Department of Food and Nutrition, Faculty of Science of Living, Osaka City University, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Ohe
authors.forename: K
authors.initials: K
authors.lastname: Ohtani
authors.forename: Y
authors.initials: Y
authors.lastname: Sone
authors.forename: A
authors.initials: A
authors.lastname: Misaki
mesh_terms: D002240:Carbohydrate Sequence; D002851:Chromatography, High Pressure Liquid; D004121:Dimethyl Sulfoxide; D005936:Glucans / Q000138:chemical synthesis*; D005947:Glucose / Q000031:analogs & derivatives* / Q000737:chemistry; D006868:Hydrolysis; D007202:Indicators and Reagents; D008969:Molecular Sequence Data; D009844:Oligosaccharides / Q000138:chemical synthesis; D013055:Spectrophotometry, Infrared; D014783:Viscosity
chemical_list: D005936:Glucans; D007202:Indicators and Reagents; D009844:Oligosaccharides; C080557:3,6-anhydroglucose; D005947:Glucose; D004121:Dimethyl Sulfoxide