Characterization of enzymatically prepared biosurfactants

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Journal titleJournal of the American Oil Chemists' Society
Pages109113; # of pages: 5
Subjectcritical micelle concentration; emulsifier; emulsion stability; enzymatic esterification; lipase; nonionic surfactant; sugar alcohol esters; sugar esters; surface activity
AbstractVarious fatty monoesters of sugars and sugar alcohols were prepared enzymatically in organic solvent. Water produced during esterification was removed by refluxing through a dessicant under reduced pressure. Surface properties of these esters such as surface and interfacial tensions and their ability to stabilize emulsions at 30ºC were evaluated: oleate esters of glucose, fructose, and sorbitol show similar behavior in reduction of surface and interfacial tensions, and values for the critical micelle concentration are about 8∙10⁻⁵ M. It was also observed with sorbitol esters that the shorter the alkyl chain, the higher the critical micelle concentration. Generally, emulsions prepared with the emulsifier dissolved in the water or in the oil phase lead to oil-in-water or water-in-oil emulsions, respectively. Sorbitol monolaurate significantly increased the stability of oil-in-water emulsions, with only 5% separation of the phases after 48h at 30C, compared to 10% for chemically prepared sorbitan monolaurate under the same conditions. Sorbitol monoerucate was very efficient in stabilizing water-in-oil emulsions, with only 1% separation of the phases.
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AffiliationNational Research Council Canada; NRC Biotechnology Research Institute
Peer reviewedNo
NPARC number12327900
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Record identifierd871e8c2-c5fd-4189-bd68-2d9841ac5b1f
Record created2009-09-10
Record modified2016-05-09
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