Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/31996

TitleSugar ester surfactants : enzymatic synthesis and applications in food industry
Author(s)Neta, Nair S.
Teixeira, J. A.
Rodrigues, L. R.
KeywordsSugar esters surfactant
Biosurfactants
Food industry application
Lipase
Immobilizatio
Organic reaction
Sugar ester surfactant
immobilization
Issue date2015
PublisherTaylor & Francis
JournalCritical Reviews in Food Science and Nutrition
Abstract(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.
TypeArticle
URIhttp://hdl.handle.net/1822/31996
DOI10.1080/10408398.2012.667461
ISSN1549-7852
e-ISSN1040-8398
Publisher versionhttp://www.tandfonline.com/loi/bfsn20#.VI8sXcnqWYk
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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