Microbial and Enzymatic Polysaccharides

Abstract

Polysaccharides are ubiquitous and the largest substantive material class in nature (eg, structural in plants (cellulose, starch), algae (alginate), and (microbes) and throughout history polysaccharides have found extensive use in many industrial applications, for example in packaging (paper and board), fiber and textiles (eg, cotton and viscose), adhesives, and even in early engineered thermoplastic materials (eg, cellulose esters). Sourced from nature and in general biocompatible, many polysaccharides have applications across various food and food additive applications. The broad functionality and general good compatibility are attractive properties increasingly desired as focus on sustainability is increasing. This article will discuss the established product range of microbial polysaccharides utilized across a range of specialty applications such as food, personal care, and industrials. Product categories such as alginates, bacterial cellulose, curdlan, dextran, diutan, emulsan, fructan, gellan, pullulan, sceroglucan, succinoglycan, welan, and xanthan gum will be reviewed. In addition, the emerging platform technology enzymatic polymerization is discussed with special focus on the transformational promise for this approach toward engineered polysaccharide structures. This approach allows for the rational and systematic design of polysaccharide materials controlling aspects such as molecular weight, branching, and particle morphology.