多糖的理化性质和应用高度依赖于其化学结构,包括单糖组成,替代程度,以及取代基在主链中的位置。多糖链主链中侧基或侧链的出现通常是影响其构象和物理化学性质的重要因素。Sphingomonassp。发酵产生的Welan胶。ATCC31555微生物已广泛应用于食品中,建筑,和石油钻探领域。在了解welan胶溶液的物理化学性质的同时,关于韦兰胶中糖基侧基的确定策略的信息仍然很少。在这项研究中,建立了定量测定韦兰胶链主链中取代基的NMR方法。阐明了在不同发酵条件下获得的韦兰胶的精细化学结构。还通过高效液相色谱法鉴定了侧取代基的组成和含量,以确认NMR分析的准确性。还详细阐述了基于NMR分析的结冷胶中取代基的定量测定,以进行比较。这项工作为深刻理解韦兰胶的结构-功能关系提供了见解。
The physicochemical properties and applications of polysaccharides are highly dependent on their chemical structures, including the monosaccharide composition, degree of substitution, and position of
substituent groups in the backbone. The occurrence of side groups or side chains in the chain backbone of polysaccharides is often an essential factor influencing their conformational and physicochemical properties. Welan gum produced by the fermentation of Sphingomonas sp. ATCC 31555 microorganisms has been widely used in food, construction, and oil drilling fields. While understanding the physicochemical properties of welan gum solution has been highly developed, there is still little information about the determination strategy of the glycosyl side groups in welan gum. In this study, the NMR method was established to quantitatively determine the
substituent groups in the chain backbone of welan gum. The delicate chemical structures of welan gum obtained at different fermentation conditions were clarified. The composition and content of side substituents were also identified by high-performance liquid chromatography to confirm the accuracy of NMR analysis. The quantitative determination of
substituent groups in gellan gum based on NMR analysis was also elaborated for comparison. This work provides insights for profoundly understanding the structure-function relationship of welan gum.