Itaru Nakanishi

Complex formation of gel-forming bacterial (1→3)-β-D-glucans (curdlan-type polysaccharides) with dyes in aqueous solution

Abstract The complex formation of Polysaccharide 13140 (1) or 13127 (2) [curdlan-type polysaccharides: gel-forming bacterial (1→3)-β- D -glucans] with dyes in aqueous solution was investigated. The (1→3)-β- D -glucans reacted specifically with Aniline Blue (water soluble) (3) to form stable color complexes. The rate of interaction between 1 or 2 and 3 in aqueous solutions was shown to be proportional to both concentration and gel-forming ability of 1 and 2. This complex formation is to be applied to the quantitative analysis and the determination of gel-forming ability of curdlan-type polysaccharides.