Product:
Structure description:
one galactose branch on every mannose.
Properties: Purity: > 99 %
Protein: not detected
Moisture: ﹤1%
Ash: ﹤0.1 %
Intrinsic Viscosity: 5.90 dL/g
Method of dissolution :
1.Weigh 0.5g of yeast beta glucan into a sample bottle
2.Wet the sample with 1 mLof 95 % ethanol and add a magnetic stirrer bar, followed by 30 mL of distilled water.Gently stir the slurry on a magnetic stirrer and store at 4°C overnight to allow the polymer to fully hydrate. Place the beaker on a magnetic stirrer-hotplate and heat at a setting of 120°C with vigorous stirring. Loosely cover the beaker with aluminium foil. When the solution begins to boil, turn the heat off, but continue stirring until the galactomannan is completely dissolved
3.Adjust the solution volume to50 mL. The solution may be slightly turbid, but this turbidity (due to trace amounts of denatured protein) can be removed by centrifugation at 12,000 g for 10 min.
Storage:
Store dry at room temperature in well sealed containers. Under these conditions, the product is stable for several years
.