Abstract
Various emulsan samples with the different degrees of branching of the carbohydrate backbone were obtained from Acinetobacter calcoaceticus under different culture conditions. The emulsifying activity of emulsan had a linear correlation to the branching degrees of the carbohydrate backbone (r2= 0.930) suggesting that the structure of carbohydrate backbone was an important factor influencing emulsifying activity.
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Kim, P., Oh, DK., Kim, SY. et al. Relationship between emulsifying activity and carbohydrate backbone structure of emulsan from Acinetobacter calcoaceticus RAG-1. Biotechnology Letters 19, 457–459 (1997). https://doi.org/10.1023/A:1018348227965
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DOI: https://doi.org/10.1023/A:1018348227965