• KSBB Journal
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• 제16권2호
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• pp.216-219
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• 2001

Experimental studies were carried out to develop oil-absorbent using curdlan solution or gel. Curdlan sponge was prepared by freeze drying. Surface of curdlan sponge was observed with Scanning electron microscopy(SEM). Curdlan sponge absorbed more than 9 times oil and curdlan was recovered by gellation. Curdlan solution gelled at higher temperature than 50$^{\circ}C$ and dissolved at pH 11.0 and viscosity of curdlan solution increased at 40∼50$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.739-742
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• 2003

생분해성인 Curdlan을 이용하여 pH 의존성 약물 전달계 개발을 위한 실험을 수행한 결과, pH 1,4에서 약물 방출 보다 pH 7.4에서 약물 방출이 10배 이상 증가하였다. 이러한 결과로 curdlan acetate microsphere는 pH 의존성 약물 전달계로 유용하다고 판단된다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제10권6호
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• pp.546-551
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• 2005

[ ${\beta}-1,3-Glucan$ ] (curdlan) is a water-insoluble polysaccharide composed exclusively of ${\beta}-1,3\;linked$ glucose residues. Extracellular curdlan was mostly synthesized by Agrobacterium species and Alcaligenes faecalis under nitrogen-limiting conditions. In this study, we screened the microorganisms capable of producing extracellular curdlan from soil samples. For the first time, we reported Gram-positive bacterium Bacillus sp. SNC 107 capable of producing extracellular curdlan in appreciable amounts. The effect of different carbon sources on curdlan production was studied and found that the yield of curdlan was more when glucose was used as carbon source. It was also found that maximum production was achieved when the initial concentration of ammonium and phosphate in the medium was 0.5 and 1.9 g/L respectively. In this study the curdlan production was increased from 3 to 7g/L in shake flask cultures.

• Archives of Pharmacal Research
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• 제24권2호
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• pp.109-113
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• 2001

Curdlan is a natural $\beta$-1,3-glucan produced by Agrobacterium biovar 1. In this study, the anticoagulant activity of sulfoalkyl derivatives of curdlan was investigated by carrying out activated partial thromboplastin time (APTT) assay and compared with that of o-sulfonated curdlan. Approximately 100-fold higher concentration of o-sulfonated curdlan than heparin was required to obtain the same level of the clotting time. Anticoagulant activity of curdlan derivatives was dependent on the degree of sulfation in prolonging the clotting time. However, the chain length of the substituent did not play a role in prolonging the clotting time. The curdlan derivatives enhanced thrombin inhibition by mediating through antithrombin III. The inhibition of thrombin by o-sulfonated curdlan was found to be approximately 10-fold weaker than that by heparin.

• KSBB Journal
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• 제14권1호
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• pp.114-118
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• 1999

본 연구에서는 미생물 담당의 일종인 커들린을 콘크리트 혼화제로 사용하기 위하여 시험공장 수준에서의 커들란 대량생산 공정을 확립하고, 생산한 다당의 물성과 특성을 조사하고 콘크리트와의 혼합에 의한 콘크리트 재료분리 억제제로서의 새로운 용도를 평가하였다. 커들란을 300 리터 발효조에서 고농도로 대량 생산하기 위하여 커다란 규모로 대량 생산 시 종종 제한요인이 되는 산소 전달속도를 높게 유지할 수 있는 최적 교반속도와 세포성장 단계와 커들란 생산 단계에서의 배양액 pH를 전이하는 방법을 적용 하였다 교반속도를 200 rpm으로 유지하여 pH를 7.0으로 조절하여 20시간 배양 후, 배양액 내 암모니움은 고갈되었고. 이때 세포농도는 9.8g/L에 달하였다. 질소원이 고갈되고 커들란이 생산되는 단계에서 발효액의 pH를 5.5로 전이하여 최종 65g/L의 커들란을 120 시간 안에 생산할 수 있었다. 커들란의 용해도는 pH 11.0 이하에서는 거의 불용임을 알 수 있었으며, pH가 증가함에 따라 점차로 증가하여 pH 13에서는 거의 다 녹았다. 커들란의 점도는 pH 12에서 가장 높았고 pH 13에서도 높은 점도를 나타내었다. 시멘트 현탁액의 pH가 약 13 정도임을 생각할 때 커들란을 혼화제로 콘크리트에 첨가할 경우 잘 용해되고 또한 콘크리트의 점도를 증진시킬 수 있을 것으로 판단된다. 커들란을 소량 첨가하였을 때에도 물이 slurry로부터 분리되었으나 커들란을 소량 첨가하였을 때에도 시멘트 slurry로부터 물이 분리되지 않고 균일한 흐름 경향을 보았다. 결론적으로, 본 연구자들은 조업이 간편한 회분식발효를 통하여 고능도로 거들란을 대량생산할 수 있었으며, 효율적이고 저렴한 분리공정을 개발하였다. 이렇게 제조한 커들란을 소량 콘크리트에 첨가하여 재료 분리 억제 효과가 우수하였는 바, 커들란의 산업적 생산에 커다란 가능성을 부여한다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제6권2호
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• pp.107-111
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• 2001

The addition of a limited concentration of yeast extract to a minimal salt medium (MSM) enhanced cell growth and increased the production of curdlan whereas nitrogen-limitation was found to be essential for the higher production of curdlan by Agrobacterium sp. ATCC 31749. As the amount of the inoculum increased, the cell growth as well as the production of curdlan also increased in the MSM without a nitrogen source. The cell growth and production of curdlan increased as the initial pH of the medium decreased as low as 5.0. The conversion rate and concentration of curdlan from 2% (w/v) glucose in the MSM with concentrated cells under nitrogen deletion was 67% and 13.4 g/L, respectively. The highest conversion rate of curdlan under the conditions optimized in this study was 71% when the glucose concentrations was 1% (w/v).

• Preventive Nutrition and Food Science
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• 제5권4호
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• pp.200-204
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• 2000

Protein conjugation of curdlan belonging to $\beta$-1, 3-glucan was carried out to improve it surface functionalities. The glucan was mixed with phosvitin, {TEX}$$\alpha$_{s}${/TEX}-casein, lysozyme or ovalbumin, respectively. The mixture was freeze-dried, and he resulting powder was incubated at 6$0^{\circ}C$ and 79% relative humidity for 12 days in order to generate a controlled Maillard reaction between curdlan and proteins. conjugation with unfolding proteins, i.e., phosvitin and {TEX}$$\alpha$_{s}${/TEX}-casein, drastically increased the solubility of the glucan, whereas lysozyme and ovalbmin did not. The solubility in water of curdlan was 3.44% for the phosvitin conjugate and 1.09% for the {TEX}$$\alpha$_{s}${/TEX}-casein conjugate. SDS-slab polyacrylamide gel electrophoresis showed that curdlan was solubilized due to covalent binding with phosvitin. Emulsifying properties of curdlan were substantially improved by the conjugation with phosvitin and {TEX}$$\alpha$_{s}${/TEX}-casein. Emulsion stability of the curdlan-phosvitin conjugate was about 2.9 times greater than that of the curdlan-phosvitin mixture.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.251-254
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• 2000

Effect of carbon sources including agro-industrial byproduct on cell growth and production of curdlan by Agrobacterium sp. ATCC 31749 was investigated. Maximal production of curdlan was obtained when the carbon source was sucrose. The conversion rate of curdlan from 2% (w/v) sucrose was 59%. Glucose, mannose and maltose were also found to be good carbon sources for production of curdlan. Production of curdlan increased up to 3% (w/v) glucose as the carbon source and then decrease as the concentration of glucose increased. The major components of agro-industrial byproduct (AIB) were glucose, maltose, and maltose, and maltotriose. Agrobacterium sp.ATCC 31749 utilized up to 25% (v/v) AIB and produced curdlan with 29.8g/1.

• KSBB Journal
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• 제16권4호
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• pp.409-414
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• 2001

본 연구에서는 Alcaligenes faecalis에 의해 생산되는 세포 외 다당류인 $\beta$-glucan의 생합성에서 탄소원, 질소원의 영향과 생합성된 curdlan의 구조를 살펴보았다. 먼저 $\beta$-glucan의 생합성을 확인하기 위해 Aniline Blue 배지에서 청색 colony들을 선별하고 Cellufluor 배지에서 형광성을 보임으로 $\beta$-1,3 glucan의 생합성을 확인하였다. Flask 배양에서는 탄소원이 glucose이고 질소원이 ($NH_4$)$_2$$SO_4$일 때 가장 많은 $\beta$-glucan을 생산하였다. 탄소원을 glucose로 질소원을 (NH$_4$)$_2$$SO_4$로 사용한 발효조 배양에서는 flask 배양에 비해 생산량이 7.2%가 증가되었다. 질소원을 제한한 발효에서는 최종 생산수율이 38.82%였고 질소원을 제한하지 않은 발효보다 3.02%가 증가 되었다. 분리 정제된 curdlan의 FT-IR의 분석에서는 지문영역인 890$cm^{-1}$ /에서 $\beta$-form이 관찰되었고 $^{13}C$-NMR 분석에서는 $C_1$-103.5 ppm, $C_2$-74.3 ppm, $C_3$-89.8 ppm, $C_4$-68.8 ppm, $^{5}C$-75.5 ppm, $C_2$-61.8 ppm에서 검출되어 homogeneous $\beta$-1,3 glucan으로 확인되었다. curdlan의 triple-helix coil 형태에서 random coil 형태로의 전이는 0.1에서 0.25 N NaOH의 농도에서 일어남이 확인되어 중성 상태의 curdlan은 triple-helix coil 형태를 가지지만 알칼리 상태에서는 그 구조가 약해져 random-coil로 전이 되어짐을 알 수 있었다. 이는 본 연구에서 분리 정제된 curdlan이 정확한 $\beta$-결합을 가진 glucan임이 확인되었으며 생합성된 curdlan의 구조와 분자적인 특성을 확인하였다. 본 연구를 통하여 $\beta$-결합을 가지는 glucan의 신속한 선별법을 구축할 수 있었고 이는 새로운 기능을 가지는 $\beta$-glucan 생합성 효소나 분해효소의 탐색에 이용될 것으로 기대된다.