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Journals / Akademik Gıda / 2018 / Cilt: 16 - Sayı: 2

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

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

Özlem AKPINAR
Melih GÜZEL
Pages
241–251
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units.
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Key Findings & Data:Besides plants, celluloses can be produced by some bacteria.
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Conclusion & Impact:This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

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

Özet

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

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Cite This Article

AKPINAR, Ö., GÜZEL, M. (2022). Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications. Akademik Gıda, Cilt: 16 - Sayı: 2, 241–251. https://ajindex.com/articles/432597

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