Medicinally it is used as an antithrombotic (antiplatelet) to reduce blood viscosity, and as a volume
expander in hypovolemia. The physical and chemical things of purified dextran’s differ contingent
on the microbial strains from which they are shaped and by the production method.
Dextran has high water solubility and the solutions behave as Newtonian fluids. Solution viscosity
depends on concentration, temperature, and molecular weight, which have a characteristic
dispersal. The hydroxyl groups present in dextran offer many sites for derivatization, and these
functionalized glycol conjugates represent an essentially unexplored class of biocompatible and
environmentally safe compounds.
Accumulative consumer trend towards healthy and additive-free food has made dextran from food
grade lactic acid bacteria (LAB) an attractive solution. dextran’s are homopolysaccharides of d-
glucose produced by extracellular dextransucrase liberated from LAB of the genera, viz.,
Leuconostoc, Lactobacillus, Streptococcus, Weissella, and Pedi coccus. dextran have been known for
their viscosifying, emulsifying, texturizing, stabilizing attributes in food applications.
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Dextran has the potential to be employed as a novel component swapping the commercial
hydrocolloids in bakery and other food industries. Prebiotic oligosaccharide manufacture by
hydrolysis of dextran is a rather new field, gathering research and industrial attention.
Dextran Market is segmented by class 1T1-T10, Class 2 T10-T70, and Class 3 Above T70.Class 1
dextran’s contain the α (1→6)-linked D-glucopyranosyl backbone modified with small side chains of
D-glucose branches with α (1→2), α(1→3), and α(1→4)-linkage. The class 1 dextran’s varies in their
molecular weight, spatial arrangement, type and degree of branching, and length of branch chains,
depending on the microbial producing strains and cultivation circumstances. Isomaltose and
isomaltotriose are oligosaccharides with the class 1 dextran backbone structure. Class 2 dextran’s
contain a backbone structure of alternating α (1→3) and α(1→6)-linked D-glucopyranosyl units with
α(1→3)-linked branches.