Process for isolating microbial polysaccharides from their fatty amine adducts

Microbial polysaccharides can be liberated from their fatty amine adducts by treating these adducts in the presence of an alcohol with a salt of ammonia or of a highly volatile amine which is soluble in this alcohol or thermally readily dissociated. It is preferable to use alcohols which have a boil...

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Bibliographic Details
Main Authors FISCHER; EDGAR, SCHLINGMANN; MERTEN
Format Patent
LanguageEnglish
Published 27.10.1987
Edition4
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS BASED THEREON
DERIVATIVES THEREOF
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
PROCESSES USING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR CHEMICAL WORKING-UP
VINEGAR
WINE
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Summary:Microbial polysaccharides can be liberated from their fatty amine adducts by treating these adducts in the presence of an alcohol with a salt of ammonia or of a highly volatile amine which is soluble in this alcohol or thermally readily dissociated. It is preferable to use alcohols which have a boiling point under atmospheric pressure of up to about 100 DEG C., and salts of ammonia or of an amine which has a boiling point of less than 150 DEG C. under atmospheric pressure.
Bibliography:Application Number: US19850783814