Abstract
The physical properties of the capsular polysaccharide ofRhizobium Trifolii(CPS) were investigated. Viscosity measurements provided information about the hydrodynamic volume of single coils, the perturbation of solvent flow and the shear‐thinning behaviour of concentrated solutions. Changes in chain geometry and the development of an intermolecular network as a function of temperature were monitored using the techniques of optical rotation and dynamic oscillation. Finally, analysis of calorimetric thermograms elucidated the type of interactions between CPS and the bacterial levan. Overall, theRhizobiumpolysaccharide was found to form thermally‐reversible gels at an extremely low ‘minimum critical gelling concentration’ (co∼ 0.35gl‐1). At temperatures above the gel melting point (∼ 48°C), however, the compact polymer coils entangled at comparatively high concentrations (about 60 times higher than co). In the presence of a highly branched levan, the thermal stability of ordered CPS structures increased as a consequence of thermodynamic incompatibility between the two polymers.
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