Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review

Pullulan, a natural polysaccharide produced by microorganisms, demonstrates exceptional solubility, stability, and biocompatibility, making it beneficial for innovations in culinary and medical applications. This review analyzes its effects on starch characteristics, including delaying gelatinization, preventing retrogradation by amylose interference, enhancing gel rigidity, and reducing oil absorption (18-32 %) in fried starch products. Collaborative interactions with proteins improve emulsion stability, mechanical robustness in composite gels, and controlled-release properties for pharmaceuticals. The primary applications include starch-pullulan composites for extending the shelf life of baked goods, biodegradable films for sustainable packaging, and protein-polysaccharide complexes for nutrient delivery. Subsequent research should focus on chemical modifications to enhance efficacy, large-scale production of sustainable materials, and nanostructured systems for encapsulating bioactive molecules. These findings highlight pullulan's importance in advancing sustainable food technology and specific biomedical uses.