Conformation and cooperative order-disorder transition in aqueous solutions of β-1,3-D-glucan with different degree of branching varied by the Smith degradation

Abstract

β‐1,3‐d‐glucan with different degrees of branching were obtained by selectively and gradually removing side chains from schizophyllan, a water‐soluble triple helical polysaccharide, using the Smith degradation. Size exclusion chromatography combined with a multi‐angle light scattering detection was performed in aqueous 0.1 M NaCl. The degree of branching decreased after the Smith degradation, while the molar mass distributions were almost unchanged. The molecular conformation of the Smith‐degraded β‐1,3‐d‐glucan was analyzed on the basis of the molar mass dependency of the radius gyration, and found to be comparable to the original triple helix of schizophyllan. Differential scanning calorimetry in deuterium oxide–hexadeuterodimethylsulfoxide mixtures was performed to investigate the effects of the degree of branching on the cooperative order‐disorder transition. Removal of side chains affects both the transition temperature and transition enthalpy. The ordered structure is formed by the residual side chains in the triplex unit, so that the linear cooperative system of the triplex is maintained after the Smith degradation.