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Surface Properties of Polysaccharides

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Polysaccharides of Microbial Origin

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Abstract

Polysaccharides are sugar derivative polymers with high natural abundance existing in microorganisms, algae, plants, insects, and animals, where they play vital role in realizing cellular functions. On the contrary to synthetic polymers, polysaccharides stem as a renewable source of value-added chemicals that can be synthesized from microorganisms (bacteria and fungi) by fermentation without harmful side products, although with relatively higher costs. Most of the microbial polysaccharides are hydrophilic, biocompatible, and biodegradable, which make them used in food, cosmetics, pharmaceutical, and biomedical applications. Moreover, their physicochemical properties can be improved either by in situ changing the bacterial culture conditions or post synthesis surface modification, that is, cross linking to fulfill the requirement of more applications. In this review, the structure-function relationship of the most commercially used polysaccharides is summarized and different surface modification strategies are discussed with the focus on microbial polysaccharides. Recent advances in the applications of microbial polysaccharides are given with examples from literature.

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Authors and Affiliations

  1. Department of Medical Imaging Techniques, Dokuz Eylul University, School of Healthcare, Izmir, Turkey

    Evrim Umut

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  1. Evrim Umut
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Correspondence to Evrim Umut .

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Editors and Affiliations

  1. 3Bs Research Grp, Zona Indus da Gan, University of Minho, BARCO GMR, Portugal

    Joaquim Oliveira

  2. 3Bs Research Grp, Zona Indus da Gan, University of Minho, BARCO GMR, Portugal

    Hajer Radhouani

  3. 3Bs Research Grp, Zona Indus da Gan, University of Minho, BARCO GMR, Portugal

    Rui L. Reis

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Umut, E. (2021). Surface Properties of Polysaccharides. In: Oliveira, J., Radhouani, H., Reis, R.L. (eds) Polysaccharides of Microbial Origin. Springer, Cham. https://doi.org/10.1007/978-3-030-35734-4_31-1

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  • DOI: https://doi.org/10.1007/978-3-030-35734-4_31-1

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  • Print ISBN: 978-3-030-35734-4

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