Curdlan

References


1: Chandrasekaran,R. X-ray Diffraction of Food Polysaccharides
Adv. Food Nutr. Res. (1998) 42 131-210

2: Tanaka,S., Aketagawa,J., Takahashi,S., Shibata,Y., Tsumuraya,Y., Hashimoto,Y. Inhibition of High-Molecular-Weight-(1→3)-ß-D-Glucan-Dependent Activation of a Limulus Coagulation Factor G by Laminaran Oligosaccharides and Curdlan Degradation Products
Carbohydr. Res. (1993) 244 115-127

3: Suzuki,T., Ohno,N., Saito,K., Yadomae,T. Activation of the Complement System by (1→3)-ß-D-Glucans Having Different Degrees of Branching and Different Ultrastructures
J. Pharmacobio-Dyn. (1992) 15 277-285

4: Saito,H., Yoshioka,Y., Yoloi,M., Yamada,J. Distinct Gelation Mechanism Between Linear and Branched (1→3)-ß-D-Glucans as Revealed by High Resolution Solid State 13C NMR
Biopolymers (1990) 29 1689-1698

5: Hisamatsu,M., Mishima,T., Teranishi,K., Yamada,T. The correlation between adhesion of schizophyllan to yeast glucan and its effect on regeneration of yeast protoplast
Carbohydr. Res. (1997) 298 (1-2) 117-121