Characterization of enzymatically prepared biosurfactants
Various 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 abilit...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 1996-01, Vol.73 (1), p.109-113 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.) Giroux, A |
| description | Various 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 30°C 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 30°C, 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. |
| doi_str_mv | 10.1007/BF02523456 |
| format | Article |
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(Biotechnology Research Institute, Montreal, Quebec, Canada.) ; Giroux, A</creator><creatorcontrib>Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.) ; Giroux, A</creatorcontrib><description>Various 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 30°C 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 30°C, 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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/BF02523456</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>ACIDE GRAS ; ACIDOS GRASOS ; AZUCARES ; AZUCARES ALCOHOLES ; Bioconversions. Hemisynthesis ; Biological and medical sciences ; Biotechnology ; Critical micelle concentration ; emulsifier emulsion stability ; EMULSION ; EMULSIONS ; enzymatic esterification ; ESTER ; ESTERES ; ESTERIFICACION ; ESTERIFICATION ; ESTERS ; FATTY ACIDS ; Fundamental and applied biological sciences. Psychology ; interfacial tension ; lipase ; Methods. Procedures. Technologies ; nonionic surfactant ; NONIONIC SURFACTANTS ; STABILITY ; SUCRE ALCOOL ; SUCRES ; sugar alcohol esters ; SUGAR ALCOHOLS ; sugar esters ; SUGARS ; SURFACE ACTIVE AGENTS ; surface activity ; SURFACE TENSION ; SURFACTANT ; SURFACTANTES ; TENSION DE LA SUPERFICIE ; TENSION SUPERFICIELLE</subject><ispartof>Journal of the American Oil Chemists' Society, 1996-01, Vol.73 (1), p.109-113</ispartof><rights>1996 American Oil Chemists' Society (AOCS)</rights><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4859-32d7071255187e81b8a39327e1cc6d55aec3a8a56a17949e8de211c0710ce1413</citedby><cites>FETCH-LOGICAL-c4859-32d7071255187e81b8a39327e1cc6d55aec3a8a56a17949e8de211c0710ce1413</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2FBF02523456$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2FBF02523456$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3004940$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.)</creatorcontrib><creatorcontrib>Giroux, A</creatorcontrib><title>Characterization of enzymatically prepared biosurfactants</title><title>Journal of the American Oil Chemists' Society</title><description>Various 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 30°C 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 30°C, 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.</description><subject>ACIDE GRAS</subject><subject>ACIDOS GRASOS</subject><subject>AZUCARES</subject><subject>AZUCARES ALCOHOLES</subject><subject>Bioconversions. Hemisynthesis</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Critical micelle concentration</subject><subject>emulsifier emulsion stability</subject><subject>EMULSION</subject><subject>EMULSIONS</subject><subject>enzymatic esterification</subject><subject>ESTER</subject><subject>ESTERES</subject><subject>ESTERIFICACION</subject><subject>ESTERIFICATION</subject><subject>ESTERS</subject><subject>FATTY ACIDS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>interfacial tension</subject><subject>lipase</subject><subject>Methods. Procedures. Technologies</subject><subject>nonionic surfactant</subject><subject>NONIONIC SURFACTANTS</subject><subject>STABILITY</subject><subject>SUCRE ALCOOL</subject><subject>SUCRES</subject><subject>sugar alcohol esters</subject><subject>SUGAR ALCOHOLS</subject><subject>sugar esters</subject><subject>SUGARS</subject><subject>SURFACE ACTIVE AGENTS</subject><subject>surface activity</subject><subject>SURFACE TENSION</subject><subject>SURFACTANT</subject><subject>SURFACTANTES</subject><subject>TENSION DE LA SUPERFICIE</subject><subject>TENSION SUPERFICIELLE</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNp9j0FLw0AQhRdRsFYvHj3l4EmIzuxmk91jDa0KhR5qwVuYbjYaSZOwW5H017sS0Zun4cH3PeYxdolwiwDZ3f0CuOQikekRm6CUKtZC4DGbAICIgePLKTvz_j1EJbicMJ2_kSOzt64-0L7u2qirItsehl1IhppmiHpne3K2jLZ15z9cFWhq9_6cnVTUeHvxc6dss5g_54_xcvXwlM-WsUmU1LHgZQYZcilRZVbhVpHQgmcWjUlLKckaQYpkSpjpRFtVWo5oggLGYoJiym7GXuM6752tit7VO3JDgVB8jy7-Rgf4eoR78uH7ylFrav9rCIBEJxAwGLHPurHDP4XFbJWvAUEH5WpUKuoKenWhdbPWKUihMvEFHT5r3w</recordid><startdate>199601</startdate><enddate>199601</enddate><creator>Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.)</creator><creator>Giroux, A</creator><general>Springer-Verlag</general><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>199601</creationdate><title>Characterization of enzymatically prepared biosurfactants</title><author>Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.) ; Giroux, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4859-32d7071255187e81b8a39327e1cc6d55aec3a8a56a17949e8de211c0710ce1413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>ACIDE GRAS</topic><topic>ACIDOS GRASOS</topic><topic>AZUCARES</topic><topic>AZUCARES ALCOHOLES</topic><topic>Bioconversions. Hemisynthesis</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Critical micelle concentration</topic><topic>emulsifier emulsion stability</topic><topic>EMULSION</topic><topic>EMULSIONS</topic><topic>enzymatic esterification</topic><topic>ESTER</topic><topic>ESTERES</topic><topic>ESTERIFICACION</topic><topic>ESTERIFICATION</topic><topic>ESTERS</topic><topic>FATTY ACIDS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>interfacial tension</topic><topic>lipase</topic><topic>Methods. Procedures. Technologies</topic><topic>nonionic surfactant</topic><topic>NONIONIC SURFACTANTS</topic><topic>STABILITY</topic><topic>SUCRE ALCOOL</topic><topic>SUCRES</topic><topic>sugar alcohol esters</topic><topic>SUGAR ALCOHOLS</topic><topic>sugar esters</topic><topic>SUGARS</topic><topic>SURFACE ACTIVE AGENTS</topic><topic>surface activity</topic><topic>SURFACE TENSION</topic><topic>SURFACTANT</topic><topic>SURFACTANTES</topic><topic>TENSION DE LA SUPERFICIE</topic><topic>TENSION SUPERFICIELLE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.)</creatorcontrib><creatorcontrib>Giroux, A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ducret, A. (Biotechnology Research Institute, Montreal, Quebec, Canada.)</au><au>Giroux, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of enzymatically prepared biosurfactants</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1996-01</date><risdate>1996</risdate><volume>73</volume><issue>1</issue><spage>109</spage><epage>113</epage><pages>109-113</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Various 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 30°C 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 30°C, 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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/BF02523456</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 1996-01, Vol.73 (1), p.109-113 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF02523456 |
| source | Springer Nature - Complete Springer Journals; Wiley Online Library Journals Frontfile Complete |
| subjects | ACIDE GRAS ACIDOS GRASOS AZUCARES AZUCARES ALCOHOLES Bioconversions. Hemisynthesis Biological and medical sciences Biotechnology Critical micelle concentration emulsifier emulsion stability EMULSION EMULSIONS enzymatic esterification ESTER ESTERES ESTERIFICACION ESTERIFICATION ESTERS FATTY ACIDS Fundamental and applied biological sciences. Psychology interfacial tension lipase Methods. Procedures. Technologies nonionic surfactant NONIONIC SURFACTANTS STABILITY SUCRE ALCOOL SUCRES sugar alcohol esters SUGAR ALCOHOLS sugar esters SUGARS SURFACE ACTIVE AGENTS surface activity SURFACE TENSION SURFACTANT SURFACTANTES TENSION DE LA SUPERFICIE TENSION SUPERFICIELLE |
| title | Characterization of enzymatically prepared biosurfactants |
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