Pullulan: Microbial sources, production and applications

Singh, Ram Sarup; Saini, Gaganpreet K.; Kennedy, John F.

doi:10.1016/j.carbpol.2008.01.003

Cited by 586 publications

(257 citation statements)

References 132 publications

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“…Study results indicate that pullulan exhibits thickening and binding properties (Cheng, Demirci, & Catchmark, 2011;Singh, Gaganpreet, & Kennedy, 2008). These studies suggest that pullulan could act as a substance which improves the texture of homogenized meat products.…”

Section: Introductionmentioning

confidence: 71%

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Cegiełka

Gniewosz

Hać‐Szymańczuk

et al. 2016

CyTA - Journal of Food

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This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition.Efecto de la adición de pululano en la calidad de las salchichas escaldadas homogenizadas bajas en grasa RESUMEN Este trabajo presenta el estudio de la determinación del efecto del pululano en la calidad de las salchichas escaldadas bajas en grasa almacenadas en envases al vacío a 4 ± 1°C durante 21 días. La salchicha control (PC) contenía 20% de papada de cerdo en la composición de la fórmula. En las salchichas P1, P2 y P3, respectivamente 1/4, 1/2 y 3/4 del contenido de papada fue sustituido por pululano. Se determinó la composición química, se midieron el color y la textura, además se realizó una evaluación sensorial en las salchichas. Se realizaron análisis microbiológicos en las salchichas después de 0, 3, 7, 10, 14 y 21 días de almacenamiento. Se encontró que la utilización de pululano no conllevó al deterioro de la calidad microbiológica de las salchichas durante el almacenamiento. Sin embargo, no se debería sustituir más de 1/4 del contenido de papada por pululano debido al efecto negativo del pululano en la apariencia general, el sabor y la textura de las salchichas escaldadas con la supuesta composición de la fórmula. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 71%

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Cegiełka

Gniewosz

Hać‐Szymańczuk

et al. 2016

CyTA - Journal of Food

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“…Alternatively, pullulan structure may also consist of repeating units of panose, isopanose, maltose, isomaltose, and maltotetraose [9]. Pullulan has unique physical and chemical properties due to the coexistence of α-(1→4) and α-(1→6) glycosidic linkages.…”

Section: Pullulan Is a Linear And Unbranched Exopolysaccharide Consismentioning

confidence: 99%

“…Melanin is a dark green-to-black colored pigment produced by the microbial cells commonly during the stationary phase of growth. The presence of melanin in the media gives an undesired color to the final product, and its separation also adds to the cost of pullulan downstream processing [9]. A novel melaninfree pullulan-producing strain of A. pullulans has been reported from phylloplane of Ficus sp.…”

Section: Introductionmentioning

confidence: 99%

Biochemical and molecular characterization of a new pullulan producer Rhodosporidium paludigenum PUPY-06

2018

J App Biol Biotech

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Pullulan is a random coil glucan polymer produced by Aureobasidium pullulans. It is one of the commercially promising biopolymers frequently used in pharmaceutical, food and cosmetics industries. The aim of present study was to isolate an efficient fungal strain producing melanin-free pullulan. The fungal strains were isolated from fresh and decaying leaves of plants and screened for pullulan production. Fungal isolate PUPY-06 was the best producer of pullulan (2.12%, w/v). Morphological studies revealed the oval and cylindrical shape of its cells, budding and presence of septate as well as pseudohyphae. Colonies of the isolate on agar plate cultures were beige-to-orange colored with smooth, mucoid, and butyrous texture. Morphological and biochemical characterization established the fungal isolate as Rhodosporidium sp. 18s rRNA sequencing, and phylogenetic analysis revealed the isolate to be Rhodosporidium paludigenum. Fourier-transform infrared spectroscopy and nuclear magnetic resonance of crude pullulan confirmed its structural characteristics. Maximum production of pullulan was achieved after 7 days of cultivation in shake-flask fermentations. Agitation mode of cultivation supported the higher production of pullulan in comparison to the stationary mode. R. paludigenum PUPY-06 was found as a novel pullulan-producing strain. This is a first report on pullulan production by R. paludigenum PUPY-06.

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“…This water-soluble biopolymer presents a linear structure composed of repeating maltotriose units connected by α-1,6-glucosidic bonds (Singh, Saini, Kennedy, 2008). Because of its non-toxic, non-carcinogenic and nonimmunogenic properties, the pullulan is being studied for pharmaceutical and biomedical applications (Choudhry et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Pullulan as a stabilizer agent of polymeric nanocapsules for drug delivery

Chassot

Ferreira

Gomes

et al. 2016

Braz. J. Pharm. Sci.

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Polymeric stabilizers have received attention in the preparation of nanostructured systems due to their ability to enhance formulation stability. Considering this, the objective of this work was to prepare poly(ε-caprolactone) nanocapsules using the pullulan as a polymeric stabilizer. The nanocapsules were prepared using the interfacial deposition method of preformed polymers and they were characterized in terms of pH, average diameter, polydispersity index, zeta potential, beclomethasone dipropionate content, encapsulation efficiency, photostability and drug release profiles. The formulations showed physicochemical characteristics consistent with nanocarriers for drug delivery such as: average diameter lower than 270 nm, polydispersity indexes lower than 0.2, negative zeta potential (-22.7 to -26.3 mV) and encapsulation efficiencies close to 100%. In addition, the nanocapsules were able to delay the beclomethasone dipropionate photodegradation under UVC radiation and by the dialysis bag diffusion technique, the nanocapsules were able to prolong the drug release. Thus, pullulan could be considered an interesting excipient to formulate polymeric nanocapsules. Uniterms:Pullulan. Nanocapsules/diffusion technique. Pullulan/polymeric stabilizer. Biocompatible polymers. Beclomethasone dipropionate/nanocapsules.

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Pullulan: Microbial sources, production and applications

Cited by 586 publications

References 132 publications

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Biochemical and molecular characterization of a new pullulan producer Rhodosporidium paludigenum PUPY-06

Pullulan as a stabilizer agent of polymeric nanocapsules for drug delivery

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