1．3热凝胶多糖（Curdlan） 本文研究的热凝胶胞外多糖（Curdlan）是一种葡聚糖结构单元由B-D一1．3键 连接而成的直链形胞外同型多糖，由于该多糖具有在加热...
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Curdlan Gum 卡德兰胶 ; 卡德兰热凝胶
CARBOXYMETHYL CURDLAN 凝胶多糖 ; 羧甲基
curdlan from alcaligenes faecalis 凝胶多糖
Deoxy curdlan 脱氧凝聚多糖
curdlan derivatives 可德兰衍射物
curdlan fermentation 热凝胶发酵
Curdlan polysaccharide 可得兰多糖
To prove that the raised polysaccharide is curdlan, a series ofexperiments were done to study the nature of this polysaccharide.
对产品的理化性质做了一系列的研究，证明我们的产品就是凝胶多糖。
参考来源 - 凝胶多糖高产菌株的筛选及其所产多糖的定性研究A method of vacuum drying was used for curdlan drying and a reasonable drying technology parameter was determined. The experiment of single parameter for vacuum drying was conducted under different conditions.
本文进行了热凝胶真空干燥工艺的试验研究,制定了合理的工艺参数,用以指导生产并为以后的研究提供依据。
参考来源 - 微生物胞外多糖—热凝胶发酵和干燥工艺的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Thermal stability: The gel of curdlan gum has strong stability for heat.
热稳定性：可得然胶的胶体对热具有很强的稳定性能。
The gel strength of curdlan gum increases with heating temperature increasing.
可得然胶的胶体强度随着加热温度的上升而提高。
The low-molecular-weight curdlan exhibit unique biological and pharmacological activities.
低分子量的凝胶多糖具有独特的、优越的生物活性及药理活性。
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