TABLE 2.
Chemical and NMR analysis of gellan polysaccharides, produced in basal S medium with glucose (G) or lactose (L) as the carbon source, or in diluted (1:5) cheese whey (W)
| Gellan sample | Carbohydrate as Glc (% [wt/wt]) | Uronic acid as GlcA (% [wt/wt]) | 6-Deoxy-hexose as Rha (% [wt/wt]) | Molar ratio of neutral sugars (Rha:Glc:Man) | Molar ratio of glycosidic linkages
|
Molar ratio of acyl substituents
|
||||
|---|---|---|---|---|---|---|---|---|---|---|
| 1,4-Rhap | 1,3-Glcp | 1,4-Glcp | 1,4-GlcpA | Acetate | Glycerate | |||||
| G | 44.4 | 18.3 | 33.1 | 1:2.8:0.17 | 1 | 0.90 | 0.86 | 0.51 | 0.63 | 0.51 |
| 1:2.4:0.20 | ||||||||||
| L | 49.9 | 18.9 | 34.5 | 1:2.4:0.15 | 1 | 0.88 | 0.92 | 0.44 | 0.53 | 0.75 |
| 1:3.0:0.10 | ||||||||||
| W | 57.9 | 20.2 | 37.1 | 1:1.4:0.08 | 1 | 0.96 | 0.94 | 0.46 | 0.18 | 0.89 |