Dextranに關する研究 : (第1報)Dextranの調製とその性質

概要

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Bacterial dextran was prepared from sucrose by a strain of Leuconostoe mesenteroides, isolated by Dr. E. J. Hehre. The method of preparation and the properties of the product were described. The mean molecular weight of several preparations was determined osmometrically and the values ranging from 50, 000 to 150, 000 were obtained. The mean molecular weights, M were found to be in a linear relationship with the intrinsic viscosities [η]. The following equation was derived from these values [η]=0.13+4.6×1C-6M. Dextran was not attacked by several starch-splitting enzymes. It did not activate the potato phosphorylase in they starch synthesis. The differences were pointed out among the properti of the dextran preparations produced by various strains of the organism. It was suggested that the products by various strains differ considerably in their molecular sizes and chemical constitutions.
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