curdlan 热凝胶多糖 ; 可得然胶 ; 凝胶多糖 ; 多糖
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 low gel is weaker than the high one with the same concentration of curdlan gum.
同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。
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。
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