Lin Dehui, Liu Zhe, Shen Rui, Chen Siqian, Yang Xingbin
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Int J Biol Macromol. 2020 May 5;158:1007-1019. doi: 10.1016/j.ijbiomac.2020.04.230.
Bacterial cellulose, a pure exocellular polysaccharide produced by microorganisms, has many excellent properties as compared with plant-derived cellulose, including high water holding capability, high surface area, rheological properties, biocompatibility. Due to its suspending, thickening, water holding, stabilizing, bulking and fluid properties, BC has been demonstrated as a promising low calorie bulking ingredient for the development of novel rich functional foods of different forms such as powder gelatinous or shred foams, which facilitate its application in food industry. In this review, the recent reports on the biosynthesis, structure and general application of bacterial cellulose in food industry have been summarized and discussed. The main application of bacterial cellulose in current food industry includes raw food materials, additive ingredients, packing materials, delivery system, enzyme and cell immobilizers. In addition, we also propose the potential challenges and explore the solution of expanding the application of BC in various fields.
细菌纤维素是微生物产生的一种纯胞外多糖，与植物来源的纤维素相比具有许多优异的特性，包括高持水能力、高比表面积、流变学特性、生物相容性。由于其具有悬浮、增稠、持水、稳定、填充和流体特性，细菌纤维素已被证明是一种有前景的低热量填充成分，可用于开发不同形式的新型富含功能性食品，如粉末状、凝胶状或丝状泡沫，这促进了其在食品工业中的应用。在这篇综述中，总结并讨论了关于细菌纤维素在食品工业中的生物合成、结构和一般应用的最新报道。细菌纤维素在当前食品工业中的主要应用包括原料、添加剂成分、包装材料、递送系统、酶和细胞固定剂。此外，我们还提出了潜在的挑战，并探索扩大细菌纤维素在各个领域应用的解决方案。
