• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

新規水溶性多糖の有効利用に関する研究

Research Project

Project/Area Number 03J05895
Research Category

Grant-in-Aid for JSPS Fellows

Allocation TypeSingle-year Grants
Section国内
Research Field 生物資源科学
Research InstitutionGunma University (2004)
Osaka City University (2003)

Principal Investigator

高橋 亮  群馬大学, 大学院・工学研究科, 助手 (30375563)

Project Period (FY) 2003 – 2004
Project Status Completed (Fiscal Year 2004)
Budget Amount *help
¥2,200,000 (Direct Cost: ¥2,200,000)
Fiscal Year 2004: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 2003: ¥1,100,000 (Direct Cost: ¥1,100,000)
Keywordsエルシナン / 水溶性多糖類 / 溶液物性 / 多角度光散乱検出器 / サイズ排除巣路的グラフィー / SEC-MALS / みみず鎖 / ゲル / 培養 / 流動場分画法 / サイズ排除クロマトグラフィー
Research Abstract

日本茶葉に寄生する白星病菌Elsinoe Leucospolaが菌体外に生産する多糖「エルシナン」の収率の向上を目的として,菌体の培養条件とエルシナン生産量の関係を調べた.エルシナンの生産量は炭素源と培養温度に著しく依存することが確かめられ,少なくともラボスケールの培養時におけるコストあたりの多糖収率が最大となる条件を決定した.得られた多糖のモル質量とその分布関数をサイズ排除クロマトグラフィーと多角度光散乱検出器を連結したSEC-MALS法で分析したところ,重量平均モル質量が1.2×10^6,重量平均分子量を数平均分子量で除した多分散性指数が1.8という結果が得られた.これらの値は培養条件に依存した.この結果は昨年度に得られた結果を覆すものであるが,培養条件をわずかに変えることによって目的とするモル質量を持つエルシナンが容易に得られることをしめすものであり,この点で大きな進歩がみられた.さらに,エルシナンの大量生産を目的として行なった連続培養システムを作成し,このシステムを用いることにより,培養の任意の時点で目的とするモル質量を持つエルシナンを生産させることにも成功した.モル質量>1×10^4では,水溶液中におけるエルシナンの回転半径および固有粘度のモル質量依存性はこの多糖とほぼ同じ化学構造を持つプルランと誤差範囲内で一致した.しかし,プルランとエルシナンは水への溶解性や濃厚溶液の粘度特性,ゲル化特性が著しく異なることが知られている.そのような性質は,エルシナンの分子間にプルランには存在しないような特殊な相互作用が働いているためと考えられる.

Report

(2 results)
  • 2004 Annual Research Report
  • 2003 Annual Research Report
  • Research Products

    (22 results)

All 2005 2004 Other

All Journal Article (7 results) Publications (15 results)

  • [Journal Article] Changes in the Viscoelasticity of Maize Starch Pastes by adding Sucrose at Different Stages2005

    • Author(s)
      HIRASHIMA Madoka
    • Journal Title

      Food Hydrocolloids 19・7

      Pages: 777-784

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Effects of Adding Acids Before and after Gelatinization on the Viscoelasticity of Cornstarch Pastes2005

    • Author(s)
      HIRASHIMA, Madoka
    • Journal Title

      Food Hydrocolloids 19・X(In Press)

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Effects of Molecular Weight on the Coil to Helix Transition of Sodium-type Gellan Gums in aqueous Solutions2005

    • Author(s)
      OGAWA, Etsuyo
    • Journal Title

      Food Hydrocolloids 19・X(In Press)

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Structural Change of Polymer Chains of Sodium Gellan Gums as Studied by Circular Dichroism2005

    • Author(s)
      OGAWA, Etsuyo
    • Journal Title

      Transactions of the Materials Research Society of Japan 29・X(In Press)

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Solution Properties of Gellan Gem : Change in Chain Stiffness between Single- and Double-Stranded Chains2004

    • Author(s)
      TAKAHASHI, Rheo
    • Journal Title

      Biomacromolecules 5・2

      Pages: 516-523

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Rheological Characterization of Schizophyllan Aqueous Solutions after Denaturation-Renaturation Treatment2004

    • Author(s)
      FANG, Yapeng
    • Journal Title

      Biopolymers 52・10

      Pages: 2929-2933

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Effects of Citric Acid on the Visocoelasticity of Corn Starch Pastes2004

    • Author(s)
      HIRASHIMA, Madoka
    • Journal Title

      Journal of Agricultural and Food Chemistry 52・10

      Pages: 2929-2933

    • Related Report
      2004 Annual Research Report
  • [Publications] Takahashi, Rheo: "Asymmetrical-Flow Field-Flow Fractionation with On-line Multi-Angle Light Scattering Detection.1. Application to Wormlike Chain Analysis of Weakly Stiff Polymer Chains"Biomacromolecules. 4・2. 404-409 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Fang, Yapeng: "A Gel Network Constituted by Rigid Schizophyllan Chains and Nonpermanent Cross-Links"Biomacromolecules. 5・1. 126-136 (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Takahashi, Rheo: "Solution Properties of Gellan Gem : Change in Chain Stiffness between Single- and Double-Stranded Chains"Biomacromolecules. 5・X(In press). (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Nishinari, Katsuyoshi: "Interaction in polysaccharide solutions and gels"Current Opinion in Colloid & Interface Science. 8・4-5. 396-400 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Takahashi, Rheo: "Galactomannans"Food and Food Ingredients Journal of Japan. 208・10. 808-818 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Takahashi, Rheo: "Cellulose and its derivatives"Food and Food Ingredients Journal of Japan. 208・10. 824-834 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "Effects of Adding Acids Before and after Gelatinization on the Viscoelasticity of Cornstarch Pastes"Food Hydrocolloids. 18・X(In press). (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "Effects of Adding Sucrose Before and after Gelatinization on the Viscoelasticity of Cornstarch Pastes"Food Hydrocolloids. 18・X(In press). (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "Effects of Citric Acid on the Viscoelasticity of Corn Starch Pastes"Journal of Agricultural and Food Chemistry. 52・X(In press). (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Sawada, Hideo: "Solubilization of fullerene into water with fluoroalkyl end-capped amphiphilic oligomers-novel fluorescence properties"Journal of Colloid and Interface Science. 263・1. 1-3 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "Effects of Taste Substances on the Some Basic Properties of Corn Starch Pastes. I. Sour Substances (Citric Acid and Acetic Acid)"Journal of Cookery Science of Japan. 36・3. 225-233 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "The Effects of Taste Substances on Physical Properties of Corn Starch Pastes. II. Sweet Seasoning (Sucrose)"Journal of Cookery Science of Japan. 36・4. 371-381 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "The Effects of Taste Substances on the Physical Properties of Corn Starch Pastes. III. Saline Seasoning (Sodium Chloride)"Journal of Cookery Science of Japan. 37・1. 48-56 (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Hirashima, Madoka: "The Effects of Taste Substances on the Physical Properties of Corn Starch Pastes. IV. Bitter (Caffeine) and Umami (Sodium L-Glutamate) Seasonings"Journal of Cookery Science of Japan. 37・1. 57-64 (2004)

    • Related Report
      2003 Annual Research Report
  • [Publications] Ogawa, Etsuyo: "Initial Stage of Gelation Process for Sodium-Type Gellan Gum with Different Molecular Weights"Transactions of the Materials Research Society of Japan. 28・3. 953-956 (2003)

    • Related Report
      2003 Annual Research Report

URL: 

Published: 2003-04-01   Modified: 2024-03-26  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi