デキストラン

Dextran (mol. wt. 270,000) belongs to the family of neutral polysaccharides, which are recognized as contaminants in sugar processing and other food production industries. These are composed of chains of D-glucose units connected by alpha-(1-6) linkages of varying lengths. They are found as bacterial extracellular polysaccharides and reportedly synthesized from sucrose by beneficial lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus brevis. They are incorporated in bakery products to improve the crumb texture, softness, and loaf volume, as stabilizers and additives in confectionery, flavor extract, icing compositions, beverages including soft drinks, milk, etc.

The analytical standards can also be used as follows:

• High-performance size exclusion chromatography (HPSEC) based determination of the molecular weight of a dextran synthesized by Leuconostoc citreum B-2, isolated from a fermentation product of pineapple
• Determination of molecular weight of polysaccharides obtained from four Auricularia species by high-performance liquid chromatography using a water-soluble gel column
• Identification of molecular weight of a water-soluble polysaccharide isolated by anion exchange chromatography from the dried leaves of C. paliurus by gel permeation chromatography (GPC)
• Gel permeation chromatography (GPC) based molecular weight measurement of a dextran produced by two strains of Leuconostoc mesenteroides
• Estimation of molecular weight of a water-soluble polysaccharide obtained from thinned-young apple by high-performance size exclusion chromatography (HPSEC)

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