Basic Characteristics Of Yeast Glucan

1. It is one of the bacterial polysaccharides. It is produced by the glucanase of bacteria cultured in sucrose solution, such as Leuconostoc mesentero des and L. dextran, catalyzing the following reaction: n sucrose → β - glucan+n fructose. In the industrial subspecies of Gluconobacter ox ydans subsp. industrialistus (previously known as Acetobacter viscosity and A. capsule containing bacteria), pectin is synthesized from dextrin. There are many types of glucans, consisting only of D-glucose, with the main chain consisting of alpha (1,6) bonds, as well as branched chains of alpha (1,4) or alpha (1,3) bonds. Glucose is a white powder, and adding a little bit to water can produce strong right-handed properties. Used as a substitute for plasma in medicine.
2. Glucan is a general term for polysaccharides composed of glucose. Due to the different binding patterns between D-glucose residues, they are classified into various types and widely distributed in microorganisms, plants, and animals. Representative examples include bacterial polysaccharides (derived from the side chains of alpha-1,4 and alpha-1,6 bonds on the main chain), brown algae polysaccharides (mainly composed of beta-1,3 bonds), lichens polysaccharides (beta-1,4 and beta-1,3 bonds), cellulose from higher plants (bound to beta-1,4 bonds), amylose (alpha-1,4 bonds), amylopectin (derived from the side chains of alpha-1,6 bonds on the main chain of alpha-1,4 bonds), and animal glycogen.