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Dextran and Food Application

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Polysaccharides

Abstract

An increasing consumer trend towards healthy and additive-free food has made dextran from food grade lactic acid bacteria (LAB) an attractive solution. Dextrans are homopolysaccharides of d-glucose produced by extracellular dextransucrase released from LAB of the genera, viz., Leuconostoc, Lactobacillus, Streptococcus, Weissella, and Pediococcus. Dextrans have been known for their viscosifying, emulsifying, texturizing, stabilizing attributes in food applications. Dextran has the potential to be recruited as a novel ingredient replacing the commercial hydrocolloids in bakery and other food industries. Prebiotic oligosaccharide production by hydrolysis of dextran is a rather new field, garnering research and industrial attention. The applications, available sources, preparation, and characterization of dextran and problems associated with its use have been discussed. This chapter also highlights the key developments in recent times and discusses the importance of bio-prospecting novel dextran-producing isolates from biodiversity.

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Authors and Affiliations

  1. Department of Biotechnology, Indian Institute of Technology Guwahati, Guwahati, Assam, 781039, India

    Damini Kothari & Arun Goyal

  2. Department of Bio-Engineering, National Institute of Technology Agartala, West Tripura, India

    Deeplina Das

  3. Bioinformatics and Medical Informatics Research Center, San Diego State University, San Diego, USA

    Seema Patel

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  1. Damini Kothari
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  2. Deeplina Das
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  3. Seema Patel
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  4. Arun Goyal
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Correspondence to Arun Goyal .

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Editors and Affiliations

  1. Botany Department, M.L.Sukhadia University, Badgaon, India

    Kishan Gopal Ramawat

  2. Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, Villenave d'Ornon, France

    Jean-Michel Mérillon

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Kothari, D., Das, D., Patel, S., Goyal, A. (2014). Dextran and Food Application. In: Ramawat, K., Mérillon, JM. (eds) Polysaccharides. Springer, Cham. https://doi.org/10.1007/978-3-319-03751-6_66-1

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  • DOI: https://doi.org/10.1007/978-3-319-03751-6_66-1

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