Use of Exopolysaccharides in Food Technology

Abstract

Exopolysaccharides are organic polymeric structures produced by different organisms such as bacteria, fungi and plants. This polymeric substance is mainly composed of straight or branched sugar units. This structure is a very complicated structure and new branches can be formed, including chains formed by branching. In the structure of the exopolysaccharide there are not only saccharide monomers. This structure may also contain various organic structures including phospholipids, proteins, amino acids, organic acids, monomer derivatives of sugars. If there is only one type of sugar in this structure, homopolysaccharide, if there is more than one type of sugar, heteropolysaccharides are formed. The main purpose of polysaccharides produced by bacteria is to form the main structure of the biofilm layer and protect the bacteria against unfavourable environmental conditions; however, this structure is so functional that it has the potential to be used in many areas from food to medical treatments. In addition to having properties such as antitumor, antioxidant, antimicrobial, immunomodulatory, they have many different roles such as emulsifier, hydrocolloid, water retainer, food preservative in the food field. This review aims to comprehensively examine a selection of noteworthy studies conducted in recent years and to provide insights and recommendations for future investigations based on the current state of knowledge.

Keywords

• • Exopolysaccharides
• • Food Tecnology
• Emulsifier
• • Food preservative
• • Additives
• • Water binder

Ekzopolisakkaritlerin Gıda Teknolojisinde Kullanımı

Abstract

Ekzopolisakkaritler bakteriler, mantarlar ve bitkiler gibi farklı canlılar tarafından üretilen organik polimerik yapılardır. Bu polimerik madde esas olarak şeker ünitelerinin düz veya dallanmış şekilde birleşmesi ile meydana gelir. Bu yapı çok karmaşık bir yapı olup dallanma ile oluşan zincirler dahil yeni dallanmalar oluşabilir. Ekzopolisakkaritin yapısında sadece sakkarit monomerler yoktur. Bu yapıda aynı zamanda fosfolipitler, proteinler, aminoasitler, organik asitler, şekerlerin monomer türevleri dahil çeşitli organik yapılar bulunabilir. Bu yapıda tek bir şeker çeşidi varsa homopolisakkarit eğer birden fazla şeker çeşidi var ise heteropolisakkaritler oluşur. Bakterilerin ürettiği polisakkaritlerin asıl amacı biyofilm tabakasının ana yapısını oluşturmak ve bakteriyi olumsuz çevre şartlarına karşı korumaktır; fakat bu yapı o kadar işlevseldir ki gıda alanından tıbbi tedavilere kadar birçok alanda kullanılma potansiyeline sahiptir. Antitümör, antioksidan, anmikrobiyal, immünomodülatör gibi özellikleri barındırmasının yanısıra gıda alanında emülgatör,hidrokolloid, su tutucu,gıda koruyucu gibi çok farklı rolleri mevcuttur. Bu derleme, son yıllarda konuya ilişkin yapılmış bazı dikkate değer araştırmaları bütüncül bir şekilde ele almayı ve bu doğrultuda gelecekte gerçekleştirilebilecek çalışmalar için öngörü ve öneriler sunmayı amaçlamaktadır.

Keywords

• • Ekzopolisakkaritler
• • Gıda Tenolojisi
• • Emülgatör
• • Gıda koruyucu
• • Katkı maddesi
• • Su bağlayıcı

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