Microbial Polysaccharides and Their Modification Approaches: A Review

Autor:	Yaakob B. Che Man, Shuhaimi Mustafa, Nurul Hawa Ahmad
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Chemistry Microbial polysaccharides Food science Polysaccharide Food Science
Zdroj:	International Journal of Food Properties. 18:332-347
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2012.693561
Popis:	Microbial polysaccharides can serve as renewable sources for hydrocolloids used in food, pharmaceutical, and other industrial applications. Xanthan, gellan, dextran, and alginate are among the common microbial polysaccharides in current use. Although only limited numbers of microbial polysaccharides are commercialized, several approaches to modify microbial polysaccharides are laid out to improve their functional and technological properties via physical and chemical cross-linking reactions. This review discusses the properties of microbial polysaccharides as well as several methods of physical and chemical cross-linking for polysaccharides modification.
Databáze:	OpenAIRE
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