Microbial Polysaccharides: Between Oil Wells, Food and Drugs
Authorized Users Only
2016
Authors
Stefanović Kojić, Jovana R.Vrvić, Miroslav

Gojgić-Cvijović, Gordana

Beškoski, Vladimir

Jakovljević, Dragica

Book part (Published version)

Metadata
Show full item recordAbstract
The field of microbial polysaccharides is an immensely developing field over the last two decades as a result of its wide-ranging applications in different areas of science and technology. Microbial exopolysaccharides (MPSs) such as xanthan, dextran, gellan, pullulan and levan have been commercially used in their natural or modified state for many years. A large number of these natural polymer applications is a consequence of their excellent physical and chemical properties, based on their capacity to alter the basic properties of water (e.g. thickening or gelling). In addition, these polymers have secondary functions, such as emulsification, suspension, stabilization, encapsulation, flocculation, film forming, binding and coating. MPSs, and particularly exopolysaccharides, have many other novel properties to offer, and the discovery of immune modulation and bifidogenic effect of some of them should provide other applications. This work focuses on the more recent developments in the ex...tent of application of microbial polysaccharides in the various fields which makes these polymers promising and versatile materials in the future, and also in our investigations of these natural products.
Keywords:
Microbial polysaccharides (MPSs) / Properties / Material / Application / IndustrySource:
Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 2016, 313-327Publisher:
- Switzerland :Springer International Publishing
Funding / projects:
DOI: 10.1007/978-3-319-24040-4_17
ISBN: 978-3-319-24040-4
ISSN: 1571-0297
WoS: 000456660100017
Scopus: 2-s2.0-84981544795
Collections
Institution/Community
IHTMTY - CHAP AU - Stefanović Kojić, Jovana R. AU - Vrvić, Miroslav AU - Gojgić-Cvijović, Gordana AU - Beškoski, Vladimir AU - Jakovljević, Dragica PY - 2016 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/3406 AB - The field of microbial polysaccharides is an immensely developing field over the last two decades as a result of its wide-ranging applications in different areas of science and technology. Microbial exopolysaccharides (MPSs) such as xanthan, dextran, gellan, pullulan and levan have been commercially used in their natural or modified state for many years. A large number of these natural polymer applications is a consequence of their excellent physical and chemical properties, based on their capacity to alter the basic properties of water (e.g. thickening or gelling). In addition, these polymers have secondary functions, such as emulsification, suspension, stabilization, encapsulation, flocculation, film forming, binding and coating. MPSs, and particularly exopolysaccharides, have many other novel properties to offer, and the discovery of immune modulation and bifidogenic effect of some of them should provide other applications. This work focuses on the more recent developments in the extent of application of microbial polysaccharides in the various fields which makes these polymers promising and versatile materials in the future, and also in our investigations of these natural products. PB - Switzerland :Springer International Publishing T2 - Emerging and Traditional Technologies for Safe, Healthy and Quality Food T1 - Microbial Polysaccharides: Between Oil Wells, Food and Drugs SP - 313 EP - 327 DO - 10.1007/978-3-319-24040-4_17 ER -
@inbook{ author = "Stefanović Kojić, Jovana R. and Vrvić, Miroslav and Gojgić-Cvijović, Gordana and Beškoski, Vladimir and Jakovljević, Dragica", year = "2016", abstract = "The field of microbial polysaccharides is an immensely developing field over the last two decades as a result of its wide-ranging applications in different areas of science and technology. Microbial exopolysaccharides (MPSs) such as xanthan, dextran, gellan, pullulan and levan have been commercially used in their natural or modified state for many years. A large number of these natural polymer applications is a consequence of their excellent physical and chemical properties, based on their capacity to alter the basic properties of water (e.g. thickening or gelling). In addition, these polymers have secondary functions, such as emulsification, suspension, stabilization, encapsulation, flocculation, film forming, binding and coating. MPSs, and particularly exopolysaccharides, have many other novel properties to offer, and the discovery of immune modulation and bifidogenic effect of some of them should provide other applications. This work focuses on the more recent developments in the extent of application of microbial polysaccharides in the various fields which makes these polymers promising and versatile materials in the future, and also in our investigations of these natural products.", publisher = "Switzerland :Springer International Publishing", journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food", booktitle = "Microbial Polysaccharides: Between Oil Wells, Food and Drugs", pages = "313-327", doi = "10.1007/978-3-319-24040-4_17" }
Stefanović Kojić, J. R., Vrvić, M., Gojgić-Cvijović, G., Beškoski, V.,& Jakovljević, D.. (2016). Microbial Polysaccharides: Between Oil Wells, Food and Drugs. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food Switzerland :Springer International Publishing., 313-327. https://doi.org/10.1007/978-3-319-24040-4_17
Stefanović Kojić JR, Vrvić M, Gojgić-Cvijović G, Beškoski V, Jakovljević D. Microbial Polysaccharides: Between Oil Wells, Food and Drugs. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:313-327. doi:10.1007/978-3-319-24040-4_17 .
Stefanović Kojić, Jovana R., Vrvić, Miroslav, Gojgić-Cvijović, Gordana, Beškoski, Vladimir, Jakovljević, Dragica, "Microbial Polysaccharides: Between Oil Wells, Food and Drugs" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):313-327, https://doi.org/10.1007/978-3-319-24040-4_17 . .