黄原胶是由植物病原菌野油菜黄单胞菌产生的一种天然胞外多糖, 其结构为重复单元聚合而成的多聚体, 单元结构中包含了D-葡萄糖、D-甘露糖和D-葡糖醛酸基团以及O-乙酰和丙酮酸基团。黄原胶具有优良的流变特性, 作为增稠剂和稳定剂等被广泛用于食品、药品和化妆品等多个行业。本文主要综述了黄原胶的结构、性质、应用、生物合成、生物合成调控和工业生产条件, 为黄原胶的后续研究提供理论基础。

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 D-glucosyl, D-mannosyl, and D-glucuronyl residues and variable proportions of O-acetyl 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.