Critical reviews in food science and nutrition, 2015-01, Vol.55 (5), p.595-610
2015
Volltextzugriff (PDF)
Details
- Autor(en) / Beteiligte
- Titel
- Sugar Ester Surfactants: Enzymatic Synthesis and Applications in Food Industry
- Ist Teil von
- Critical reviews in food science and nutrition, 2015-01, Vol.55 (5), p.595-610
- Ort / Verlag
- United States: Taylor & Francis
- Erscheinungsjahr
- 2015
- Quelle
- Taylor & Francis Journals Auto-Holdings Collection
- Beschreibungen/Notizen
- 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.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 1549-7852, 1040-8398eISSN: 1549-7852DOI: 10.1080/10408398.2012.667461Titel-ID: cdi_pubmed_primary_24915370
- Format
- –
- Schlagworte
- Biology, Carbohydrates, Chemical compounds, Chemical synthesis, Dietary Sucrose - chemical synthesis, emulsifying properties, enzymatic reactions, Enzymes, Enzymes, Immobilized - metabolism, Esterification, Esters, Fatty Acids, Food Industry, food industry application, Food processing industry, food science, Foods, immobilization, lipase, Lipase - metabolism, Lipases, nutrition science, organic reaction, protein engineering, Sugar, Sugar ester surfactant, Sugars, Surface chemistry, Surface-Active Agents - chemical synthesis, Surfactants, synthetic biology, triacylglycerol lipase