Glucan-Protein Interactions. Gelatin-Induced Solubilization of Glycogen in Alcohol-Water Solutions
✍ Scribed by R. J. Doyle; E. E. Woodside
- Book ID
- 104599744
- Publisher
- John Wiley and Sons
- Year
- 1971
- Tongue
- English
- Weight
- 520 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0038-9056
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✦ Synopsis
In organic solvents, gelatin can induce the solubilization o f glycogen and other polysaccharides. It was shown that the solubilization reaction was mediated through polysaccharide-protein hydrogen bonds. Glycogen-gelatin binding was influenced by the relative concentration of glycogen to the protein. The induced solubilization of glycogen was partially inhibited by temperatures above 0 OC. Water was shown to inhibit glycogen-gelatin interactions in acidified methanol, ethanol, n-propanol and tertiary butanol. In general, it was found that the most hydrophobic alcohols were the best solvents for the glycogen-gelatin solubilization reaction. The solubility of the glycogen-gelatin complex was determined and found to be 0.22 mglml. The presence of strong acids tended to inhibit complex formation while weak acids promoted the solubilization reaction. A method for the fractionation o f gelatin into distinct molecular weight classes was developed b y use of a methanol-phenol solvent system. High molecular weight gelatins were better glycogen solubilizing agents than low molecular weight gelatins.