Volume 2, Issue 4 (December 2015)                   J. Food Qual. Hazards Control 2015, 2(4): 112-117 | Back to browse issues page

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Microbial Exopolysaccharides: A Review of Their Function and Application in Food Sciences
N. Mollakhalili Meybodi , M.A. Mohammadifar *
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , mohamdif@ut.ac.ir
Abstract:   (4734 Views)

Extracellular polymeric substances are defined as high molecular weight compounds secreted by the microorganisms in the surrounding area. Since these extracellular substances are mainly polysaccharide, they are named exopolysaccharide. Microbial exopolysaccharides composed of sugar residue have growing interest as a new class of microbial products which can be used in food, pharmaceutical, and biomedical industries. Microbial derived exopolysaccharides are considered as either good substitute of other synthetic or natural polymers or novel biopolymers which are used in food for thickening, suspending and gelling function. However, microbial derived compounds have a versatile reputation and the numbers of published articles in this area are increasing, only three exopolysaccharides xanthan, gellan and dextran have been survived the industrial competition. Considering the extensive function of microbial exopoly-saccharides and the importance of physical properties and chemical structure in functionality determination, the function and application of microbial exopolysaccharides are discussed with the emphasis on physical properties and chemical structure in this review.

Keywords: Food Microbiology, Polysaccharides, Food Technology
Full-Text [PDF 340 kb]   (3688 Downloads)    
Type of Study: Review article | Subject: Special
Received: 15/06/25 | Accepted: 15/10/12 | Published: 15/12/29
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