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| Names | |
|---|---|
| Other names Lichenan; Moss starch | |
| Identifiers | |
| CAS Number | |
| ECHA InfoCard | 100.014.323 
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| CompTox Dashboard (EPA) | |
| Properties | |
| Chemical formula | (C6H10O5)x |
| Molar mass | Variable |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa).
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Infobox references
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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). It has been studied since about 1957. Chemically, lichenin consists of repeating glucose units linked by β-1,3 and β-1,4 glycosidic bonds.
It is an important carbohydrate for reindeers and northern flying squirrels, which eat the lichen wila.
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.
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
- Perlin, A.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.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - Cunningham, WL (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: Published by Portland Press on behalf of the Biochemical Society: 596–602. ISSN 0264-6021. PMC 1202740. PMID 5833367.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help); Unknown parameter|month=ignored (help) - A.S. Perlin and S. Suzuki (1962). "The Structure of Lichenin: Selective Enzymolysis Studies". Canadian Journal of Chemistry. 40: 50–56. doi:10.1139/v62-009.
- This article 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.
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