ArticleApplied biochemistry and biotechnology2021
Analysis of Structural and Functional Differences of Glucans Produced by the Natively Released Dextransucrase of Liquorilactobacillus hordei TMW 1.1822.
Article in Applied biochemistry and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26 from Traditional Water Kefir Produce Dextrans with Technological Roles.Applied biochemistry and biotechnology · 2025Article
- Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing.Biology · 2022Review
- Living the Sweet Life: HowFoods (Basel, Switzerland) · 2020Article
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Authors and funding
4 authors.
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Abstract
The properties of the glucopolymer dextran are versatile and linked to its molecular size, structure, branching, and secondary structure. However, suited strategies to control and exploit the variable structures of dextrans are scarce. The aim of this study was to delineate structural and functional differences of dextrans, which were produced in buffers at different conditions using the native dextransucrase released by Liquorilactobacillus (L.) hordei TMW 1.1822. Rheological measurements revealed that dextran produced at pH 4.0 (M
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