Lichenin
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| Names | |
|---|---|
| Other names Lichenan; Moss starch | |
| Identifiers | |
| ChEBI | |
| ChemSpider |
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| ECHA InfoCard | 100.014.323 |
PubChem CID |
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CompTox Dashboard (EPA) |
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| Properties | |
| (C6H10O5)x | |
| Molar mass | Variable |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
Lichenin, also known as lichenan or moss starch, is a complex glucan occurring in certain species of lichens. It can be extracted from Cetraria islandica (Iceland moss).[1] It has been studied since about 1957.[2]
Structure
Chemically, lichenin is a mixed-linkage glucan, consisting of repeating glucose units linked by β-1,3 and β-1,4 glycosidic bonds.[1]
Uses
It is an important carbohydrate for reindeers and northern flying squirrels, which eat the lichen Bryoria fremontii.
It can be extracted by digesting Iceland moss in a cold, weak solution of carbonate of soda for some time, and then boiling. By this process the lichenin is dissolved and on cooling separates as a colorless jelly. Iodine imparts no color to it.[3]
Other uses of the name
In his 1960 novel Trouble with Lichen, John Wyndham gives the name Lichenin to a biochemical extract of lichen used to extend life expectancy beyond 300 years.
References
- ^ a b Perlin, A. S.; Suzuki, S. (1962). "The Structure of Lichenin: Selective Enzymolysis Studies". Canadian Journal of Chemistry. 40 (1). Canada: National Research Council of Canada: 50–56. doi:10.1139/v62-009.
- ^ Cunningham, WL; Manners, DJ (March 1964). "Studies on carbohydrate-metabolizing enzymes. 11. The hydrolysis of lichenin by enzyme preparations from malted barley and Rhizopus arrhizus". The Biochemical Journal. 90 (3). England: Portland Press on behalf of the Biochemical Society: 596–602. doi:10.1042/bj0900596. ISSN 0264-6021. PMC 1202740. PMID 5833367.
- ^ One or more of the preceding sentences incorporates text from a publication now in the public domain: Gilman, D. C.; Peck, H. T.; Colby, F. M., eds. (1905). . New International Encyclopedia (1st ed.). New York: Dodd, Mead.