Abstract：Xanthan gum is a natural complex exopolysaccharide produced by the phytopathogen Xanthomonas campestris pv. campestris(Xcc). It is polymerized from a repeating unit, which consists of the Dglucosyl, Dmannosyl, and Dglucuronyl residues and variable proportions of Oacetyl and pyruvyl residues. Because of xanthan gum’s outstanding rheological properties, it is widely used as a stabilizer and thickener in many industries including food, pharmaceutical and cosmetic industries. This review summarizes its structural characteristics, rheological properties, applications and fermentation conditions, as well as its biosynthetic pathways and regulation networks, paving the way for its further study.
引用本文:
邱嘉辉，何亚文. 微生物胞外多糖黄原胶的应用与研究进展[J]. 激光生物学报, 2019, 28(5): 385-393.
QIU Jiahui, HE Yawen. Advances in Applications and Research of Xanthan Gum. journal1, 2019, 28(5): 385-393.
