Functional biopolymers produced by biochemical technology considering applications in food engineering |
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| Authors: | Taous Khan Joong Kon Park Joong-Ho Kwon |
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| Affiliation: | (1) Department of Chemical Engineering, Kyungpook National University, Daegu, 702-701, Korea;(2) Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea |
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| Abstract: | Polysaccharides are widely used in foods as thickening, gelling, stabilizing, emulsifying, and water-binding agents. The majority
of the polysaccharides currently employed in the food industry are derived from plants and seaweeds. Recently, microbial polysaccharides
have emerged as an important set of biothickeners for foods. These biopolymers have overcome to great extent the flaws associated
with the plants and seaweeds polysaccharides. This relatively new class of biopolymers has unique rheological properties because
of their potential of forming very viscous solutions at low concentrations and pseudoplastic nature. This review deals with
the current applications of these microbial biopolymers in the food industry with a special focus on the commonly used important
exopolysaccharides in this area. |
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| Keywords: | Microbial Exopolysaccharides Foods Industry Dextran Xanthan Bacterial Cellulose Gellan Curdlan Pullulan |
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