Physico-chemical characteristics of the levan produced by streptococcus salivarius
作者： E. Newbrun , S. Baker
DOI: 10.1016/S0008-6215(00)81506-2
关键词: Ultracentrifuge 、 Sedimentation constant 、 Intrinsic viscosity 、 Chemistry 、 Biochemistry 、 Streptococcus salivarius
摘要: Abstract The levan from Streptococcus salivarius has an intrinsic viscosity of 0.15–0.16 dl/g. It sedimented as a single peak in the ultracentrifuge with sedimentation constant 215–217 S. molecular weight 16–23 million. biological implications these properties have been discussed.
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