Properties of Bacterial Cellulose and Usage in Food Industry (Turkish with English Abstract)

Abstract

Cellulose is a polymer which is a structural component of the primary cellwall of green plants and it is widely used in industry. Today cellulose is produced mainly from plantal sources. However, the studies conducted during the last 30 years have concentrated on the cellulose producing bacteria. Bacterial cellulose differs from plantal cellulose as it is more pure, more suited to modification during the process, accepted as GRAS and has a larger water holding capacity. By virtue of these properties, bacterial cellulose is used in food industry for production of low calorie sweets and chips, as an additive in confectioneries and as a thickening agent in ice cream and salad dressing. In addition, it has a high potential as a safe coating agent for sausages and meats. It is thought that the results of the studies on use of bacterial cellulose in food processing will provide more opportinities in its widespread utilization.

Keywords

• Bacterial cellulose, food industry  

Bakteriyel Selülozun Özellikleri ve Gıda Sanayisinde Kullanımı

Abstract

Selüloz bitkilerde hücre duvarı yapısında bulunan ve endüstride yaygın olarak kullanılan bir polimerdir. Günümüzde selüloz esas olarak bitki kaynaklarından elde edilmektedir. Ancak son 30 yılda yapılan çalışmalar, selüloz üretebilen bakteriler üzerinde yoğunlaşmıştır. Bakteriyel selüloz daha saf olması, daha yüksek su tutma kapasitesine sahip olması, üretim sırasında meydana gelen değişimlere uygunluğu ve GRAS olarak kabul edilmesi gibi özellikleri ile bitkisel selülozdan ayrılmaktadır. Bu özellikleri nedeniyle bakteriyel selüloz gıda sanayisinde özellikle, düşük kalorili tatlı, cips ve şekerlemelerin üretiminde; dolgunluk verici olarak tatlı, dondurma ve salata soslarının bileşiminde, ayrıca sosis ve etlerin kaplanmasında güvenilir ve geniş bir kullanım potansiyeline sahiptir. Gıda işleme uygulamalarında bakteriyel selüloz kullanımı üzerinde yapılacak araştırmalardan alınacak sonuçların bakteriyel selülozun daha yaygın kullanımına olanak sağlayacağı düşünülmektedir.

Keywords

• Bakteriyel selüloz, gıda  　　

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