The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 9 Issue 3
- /
- Pages.242-246
- /
- 1996
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
Purification and Characterization of High Viscous Hyaluronic Acid Complex from Klebsiella sp. L-10 NTG 50
Klebsiella sp. L-10 의 NTG 50 변 이주로부터 생산된 고점성 히알우론산 복합체의 정제 및 특성
Abstract
High viscous hyaluronic acid complex from Klebsiella sp. L-10 NTG 50 mutant was purified by two-phase extraction system using PEG-K2HP04 and its physicochemical properties were Investigated. Viscosity of the purified hyaluronic acid complex was decreased as temperature and salts concentration were Increased and also showed low viscosity at below pH 5.0 and above pH 11.0. Hardness, cohesiveness and adhesiveness of the purified hyaluronic acid complex were 1, 20kg, 1.91 and 0.62, respectively. Water holding capacity was 6.9ml per gram of the purified hyaluronic acid complex powder.
Keywords
- purification;
- high viscous hyaluronic acid complex;
- Klebsiella sp;
- L-10 NTG 50;
- physicochemical properties