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커드란 CurdLan

Curdlan is a polysaccharide consisting of 400–500 d-glucose residues and is produced by the microorganism Alcaligenes faecalis var. myogenes. Curdlan has the unique characteristic of forming a gel when heated in an aqueous suspension. It was discovered in 1966 by Dr. Harada and named for its ability to curdle when heated [61]. Curdlan is insoluble in water, alcohol, and most organic solvents; however, it dissolves in alkali solutions, such as sodium hydroxide. As a functional ingredient in surimi seafood, curdlan has not received significant attention until recently. Heating an aqueous suspension of curdlan above 80°C forms a thermally irreversible gel. Curdlan gels can also be formed by heating to 60°C followed by cooling, which is similar to agaragar and carrageenan gels (Figure 18.26).