Comparative assessment of textural properties and microstructure of composite gels prepared from gelatine or gellan with maize starch and/or egg white

Fabrication, Functional Properties, and Potential Applications of Mixed Gellan-Polysaccharide Systems: A Review

Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea, is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods, functional properties, and potential applications of gellan-polysaccharide systems. Starch, pectin, xanthan gum, and konjac glucomannan are the most widely used polysaccharides in these composite systems. Heating-cooling and ionic-induced cross-linking approaches have been used in the fabrication of these systems. Composite gels fabricated using gellan and various polysaccharides exhibit different functional properties, possibly because of their distinct molecular interactions. In terms of applications, mixed gellan-polysaccharide systems have been extensively used in texture modification, edible coatings and films, bioactive component delivery, and tissue-engineering applications. Further scientific studies, including structural determinations of mixed systems, optimization of processing methods, and expansion of applications in food-related fields, are needed.

Low Acyl Gellan Gum as a Gelling Agent in Medium of Saccharomyces Yeasts

Commercial agar used in microbiological culture has a disadvantage of impurity and opacity. This work aimed to provide an alternative gelling agent to agar and the function of low acyl gellan gum in microbiological culture media was studied. The results showed the texture and water activity of GYGs (glucose-YNB medium containing low acyl gellan gum at different concentrations of 0.3%, 0.6%, 0.9%, 1.2%, 1.5%) were suitable for cultivation of Saccharomyces yeasts. The gelling temperature of GYGs was enhanced with the increased concentration of low acyl gellan gum, while clarity of medium and colony diameter decreased. Scanning electron microscope showed that GYG09 (glucose-YNB medium containing 0.9% low acyl gellan gum) possessed homogeneous porous structures, which was superior to GYA20 with respect to higher clarity and lower dosage of gelling agent when surface plating method was used; however, GYG09 was not suitable for pour plating method.