Bakteriyel Selülozların Üretimi ve Özellikleri ile Gıda ve Gıda Dışı Uygulamalarda Kullanımı

Year 2018, Volume: 16 Issue: 2, 241 - 251, 05.08.2018

Melih Güzel , Özlem Akpınar

https://doi.org/10.24323/akademik-gida.449633

Cited By: 3

Abstract

Selüloz D-glukopiranoz birimlerinin
β-1,4 glikozidik bağlarla bağlanmasıyla oluşan lineer ve dünyada en yaygın
olarak bulunan polimerdir. Selüloz, bitkilerin yanında bazı bakteriler
tarafından da üretilmektedir. Bakteriyel selüloz olarak adlandırılan bu tip
selülozlar gıda, ilaç, biyoteknoloji, biyomedikal, kozmetik, kağıt ve
elektronik alanlarında kullanımı giderek artmaktadır. Saf olarak elde edilmesi,
elastik, ağsı yapıda, yüksek kristalizasyon derecesi, yüzey alanı, su tutma
kapasitesine ve gerilme direncine, daha ince ve gözenekli bir yapıya sahip
olması gibi bitkisel selüloza kıyasla pek çok üstün özellikleri bulunmaktadır. Bu derleme bakteriyel selülozun üretimini,
üretiminde kullanılan yöntemleri, üretilen polimerin özelliklerini ve gıda ve
gıda dışı uygulamalarda kullanımını kapsamaktadır.

Keywords

Bakteriyel selüloz, Acetobacter, Ekzopolisakkarit, Fermantasyon

Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications

Abstract

Cellulose is the most common polymer in the world,
formed by β-1,4 linked glucopyranose units. Besides plants, celluloses can be produced by some bacteria. The uses of these bacterial celluloses have been increasing in food,
pharmaceutical, biotechnology, biomedical, cosmetics, paper and electronics areas.
It has many superior properties compared to plant celluloses, such as purity, elasticity, network structure, high crystallize, surface area, water
holding capacity and tensile strength, thinner and porous structure. This
review includes the production methods for bacterial celluloses, the properties
of these polymers and their use in food and non-food applications.

Keywords

Bacterial cellulose, Acetobacter, Exopolysaccharide, Fermentation

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