Fermantasyon Yoluyla Pullulan Üretimi ve Gıda Endüstrisinde Kullanımı

Pullulan, mikrobiyel kaynaklı üretimi yaygın olarak gerçekleştirilen ve önemli özellikleri sayesinde gıda formülasyonlarında ve ambalaj endüstrisinde kaplama materyali olarak geniş kullanım alanına sahip olan bir polisakkarittir. Ayrıca, pullulan; polimorfik mantar olan Aureobasidium pullulans tarafından üretilen ve glikoz birimlerine sahip bir homopolisakkarit olup maltotriozların α-1,6 bağlanmasıyla oluşan zincir yapı olarak da tanımlanmaktadır. Pullulan üretiminde mikrobiyel yolların kullanılması saflık değeri yüksek ve düşük maliyetli pullulan üretimini olanaklı kılmaktadır. Pullulan “Genel Olarak Güvenli Kabul Edilen (GRAS)” bileşenler statüsünde yer aldığından gıdalarda uygun dozlarda olmak üzere kullanımında herhangi bir sorun teşkil etmemektedir. Bu çalışma kapsamında pullulan, fermantasyonla pullulan üretimine etki eden faktörler ve pullulanın kullanım alanları ile ilgili bilgiler verilmiştir.

Anahtar Kelimeler:

Pullulan, fermantasyon, gıda endüstrisi

Pullulan Production by Fermentation and Usage in Food Industry (Turkish with English Abstract)

Pullulan, which is generally materialized by the production of microbial origin, has widely usage as a coating agent in food formulations and packaging industry owing to its unique properties. Moreover, pullulan is a linear homopolysaccaride produced by the polymorphic fungus Aureobasidium pullulans, which is composed of glucose units and often described as α-1,6-linked maltotriose. Using microbial techniques enable to produce cheap and high purity pullulan. Pullulan takes place in “Generally Recognized As Safe (GRAS)” and therefore appropriate doses can be used in foods seamlessly. The aim of this study is to present a review about pullulan, effect fermentation parameters of producing pullulan and usage of pullulan in the food industry.

Keywords:

Pullulan, fermentation, food industry,

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