2003 Fiscal Year Annual Research Report

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 Institution	Osaka City University
Principal Investigator	高橋亮大阪市立大学, 大学院・生活科学研究科, 特別研究員(PD) (30375563)
Keywords	エルシナン / 溶液物性 / ゲル / 培養 / 多角度光散乱検出器 / 流動場分画法 / サイズ排除クロマトグラフィー / みみず鎖
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」の利用法を検討するため,本年度はまず菌体の培養条件とエルシナン生産量の関係を調べた.その結果,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たが,コストあたりの多糖収率が最大となる条件については未解決である.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ほとんど依存しないが,世界で初めてエルシナンの抽出に成功した三崎旭グループによる重量平的モル質量の値よりも6倍程度大きい.この平均モル質量の不一致はおそらく当時と現在のモル質量測定技術の違いによるものと考えられる.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1次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.この相互作用の解明を次年度の目標とし,研究を継続する.

Research Products
(15 results)

All Other

All Publications (15 results)

[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)
[Publications] Fang, Yapeng: "A Gel Network Constituted by Rigid Schizophyllan Chains and Nonpermanent Cross-Links"Biomacromolecules. 5・1. 126-136 (2004)
[Publications] Takahashi, Rheo: "Solution Properties of Gellan Gem : Change in Chain Stiffness between Single- and Double-Stranded Chains"Biomacromolecules. 5・X(In press). (2004)
[Publications] Nishinari, Katsuyoshi: "Interaction in polysaccharide solutions and gels"Current Opinion in Colloid & Interface Science. 8・4-5. 396-400 (2003)
[Publications] Takahashi, Rheo: "Galactomannans"Food and Food Ingredients Journal of Japan. 208・10. 808-818 (2003)
[Publications] Takahashi, Rheo: "Cellulose and its derivatives"Food and Food Ingredients Journal of Japan. 208・10. 824-834 (2003)
[Publications] Hirashima, Madoka: "Effects of Adding Acids Before and after Gelatinization on the Viscoelasticity of Cornstarch Pastes"Food Hydrocolloids. 18・X(In press). (2004)
[Publications] Hirashima, Madoka: "Effects of Adding Sucrose Before and after Gelatinization on the Viscoelasticity of Cornstarch Pastes"Food Hydrocolloids. 18・X(In press). (2004)
[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)
[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)
[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)
[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)
[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)
[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)
[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)

2003 Fiscal Year Annual Research Report

新規水溶性多糖の有効利用に関する研究

Principal Investigator

高橋 亮 大阪市立大学, 大学院・生活科学研究科, 特別研究員(PD) (30375563)

Research Products

[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)

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

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

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

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

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

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

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

[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)

[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)

[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)

[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)

[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)

[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)

[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)

高橋亮大阪市立大学, 大学院・生活科学研究科, 特別研究員(PD) (30375563)