Explain curdlan, Biology

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Curdlan

Curdlan, a glucan with (1→3) is produced by bacterium  Alkaliqenus faecalis  var. myogenes and some related bacteria. It is a tasteless, odorless white powder, which swells upon the addition of water. Upon heating low  concentrations of gum suspensions, a cloudy, opaque gel forms at temperatures above 800C. This gel is irreversible and is not affected by cooling heating or freezing. The gel will form over a wide pH range from 1.0 to 11.5 and tends to show syneresis upon ageing.  

 

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