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https://hdl.handle.net/1822/31996| Título: | Sugar ester surfactants: enzymatic synthesis and applications in food industry |
| Autor(es): | Neta, Nair do Amaral Sampaio Teixeira, J. A. Rodrigues, L. R. |
| Palavras-chave: | Sugar esters surfactant Biosurfactants Food industry application Lipase Immobilizatio Organic reaction Sugar ester surfactant immobilization |
| Data: | 2015 |
| Editora: | Taylor and Francis |
| Revista: | Critical Reviews in Food Science and Nutrition |
| Resumo(s): | Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de novo enzymes has seen a significant increase lately under the scope of the new field of synthetic biology. Depending on the esterification degree and the nature of fatty acid and/or sugar, a range of sugar esters can be synthesized. Due to their surface activity and emulsifying capacity, sugar esters are promising for applications in food industry. |
| Tipo: | Artigo |
| URI: | https://hdl.handle.net/1822/31996 |
| DOI: | 10.1080/10408398.2012.667461 |
| ISSN: | 1549-7852 |
| e-ISSN: | 1040-8398 |
| Versão da editora: | http://www.tandfonline.com/loi/bfsn20#.VI8sXcnqWYk |
| Arbitragem científica: | yes |
| Acesso: | Acesso restrito UMinho |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_9214_1.pdf Acesso restrito! | 285,58 kB | Adobe PDF | Ver/Abrir |
