Abstract
AbstractLong-chain, high-molecular-weight polymers that dissolve or disperse in water to give thickening and sometimes gelling and/or emulsifying effects are indispensable tools in food product formulation. Most of these polymers are polysaccharides, and their functional properties in foods are determined by quite subtle structural characteristics. Biotechnology offers the means for the modification of biopolymer structure to achieve desirable changes in functional properties. In this article, the impact of recent advances in traditional biotechnology (fermentation and enzymology), as well as in the newer sciences of molecular biology (genetic manipulation and protein engineering), on the development of food biopolymers is critically assessed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
