Structure and properties of a bacterial polysaccharide from a Klebsiella strain (ATCC 12657).
The chemical structure and the rheological behavior of the Klebsiella polysaccharide ATCC 12657 was studied and compared with data described in the literature and obtained for similar polysaccharides. The acetylated polysaccharide presents in solution a normal viscoelastic behavior with no evidence of an ordered conformation whatever the experimental conditions are. The deacetylated form can induce the formation of physical gels, in the presence of salt excess or ethanol. Microcalorimetry, optical rotation, and rheology experiments demonstrate that a thermally reversible and highly cooperative conformational transition occurs at the same temperature than a sol-gel transition. The melting of the gel and the conformational transition temperatures are dependent on the nature of cations and ionic concentration, whereas the gel strength is only influenced by polymer concentration.
Guetta
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O
Centre de Recherche sur les Macromolécules Végétales, CNRS, associated with Joseph Fourier University, BP 53, 38041 Grenoble Cedex 9, France.
Milas
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M
Rinaudo
M
M
D002236:Carbohydrate Conformation; D002240:Carbohydrate Sequence; D007709:Klebsiella / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D008969:Molecular Sequence Data; D044367:Phase Transition; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D013696:Temperature
D011135:Polysaccharides, Bacterial