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|Title:||Sugar ester surfactants : enzymatic synthesis and applications in food industry|
|Author(s):||Neta, Nair S.|
Teixeira, J. A.
Rodrigues, L. R.
|Keywords:||Sugar esters surfactant|
Food industry application
Sugar ester surfactant
|Publisher:||Taylor & Francis|
|Journal:||Critical 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.|
|Access:||Restricted access (UMinho)|
|Appears in Collections:||CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series|
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