TABLE 3.
Physical properties of purified PHB obtained from the natural producers and E. coli recombinantsa
| Source of purified PHB | Mr (106 Da) | Tg (°C) | Tm (°C) | % Crystallinity |
|---|---|---|---|---|
| C. necator | 1.12 ± 0.04 | 2.0 ± 0.5 | 175.1 ± 0.5 | 62.8 |
| Azotobacter sp. strain FA8 | 1.88 ± 0.08 | 1.8 ± 0.5 | 176.5 ± 0.5 | 64.3 |
| K24 | 1.84 ± 0.07 | 21.8 ± 0.5 | 172.6 ± 0.5 | 62.8 |
| K24K | 1.86 ± 0.05 | 22.6 ± 0.5 | 172.6 ± 0.5 | 63.2 |
a
C. necator was grown in MM-fructose, Azotobacter sp. strain FA8 was grown in Burk's medium supplemented with 3% (wt/vol) glucose, and K24 and K24K were grown in fed-batch cultures in OM medium with whey as the main carbon source. The reported data are the averages of at least three determinations.