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Exopolysaccharide of the gellan family: prospects and potential

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Abstract

The use of microbial polysaccharides in the food, pharmaceutical and chemical industries has increased steadily during the past decade. The biopolymer gellan is a more recent addition to the family of microbial polysaccharides that is gaining much importance due to its novel property of forming thermo-reversible gels when heated and cooled. It is produced and marketed by some companies of Europe, USA, etc under trade names such as ‘Gelrite’, ‘Phytagel’ and ‘Kelcogel’. It has applications in diverse fields in the food, pharmaceutical and many other industries. Further research and development in biopolymer technology is expected to expand its use. This article presents a critical review of the available published information on the gellan exopolysaccharide synthesized by Pseudomonas species. In particular information on its structure, physico-chemical properties and the rheology of its solutions etc. is critically assessed. Emphasis has also been paid to characterization of gellan. A brief historical background of the polymer and the biochemical and physiological characteristics of several different existing bacterial isolates which secrete gellan and related polysaccharides are discussed. An attempt has also been made to review the potential and future prospects, highlighting some novel techniques adopted to overcome the mass transfer problems associated with the fermentative production of gellan gum. The efficient downstream processes used for obtaining purified gellan are also highlighted. Attention has also been drawn to the problem associated with the fermentation processes due to the highly viscous nature of gellan gum and effect of different impeller systems on gellan fermentation kinetics and rheological properties.

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  1. India

    R.M. Banik, B. Kanari & S.N. Upadhyay

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Banik, R., Kanari, B. & Upadhyay, S. Exopolysaccharide of the gellan family: prospects and potential. World Journal of Microbiology and Biotechnology 16, 407–414 (2000). https://doi.org/10.1023/A:1008951706621

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