Gels from water-insoluble dextrans

Electron-microscope observations and chemical analyses of Streptococcus mutans OMZ 176 dextran indicated that the gel formed by this water-insoluble dextran is composed of two distinct networks, one formed by association of (l->3)-linked chain segments [structures 26 (p. 393) and 38 (p. 3 )], and the other by association of (l->6)-linked chain segments [structures 6 (p. 386) and 36 (p. 396)]. It remains to be determined whether this and similar gels are formed from a single polysaccharide type (and are, therefore, continuous), or from at least two different polysaccharides. 

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