Surfactin: Chemical, technological and functional properties for food applications

被引：43

作者：

Cavalcante Barros, Francisco Fabio ^{[1
]}

de Quadros, Cedenir Pereira ^{[1
]}

Marstica, Mario Roberto, Jr. ^{[1
]}

Patore, Glaucia Maria ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Ciencia Alimentos, BR-13083862 Campinas, SP, Brazil

来源：

QUIMICA NOVA | 2007年 / 30卷 / 02期

关键词：

surfactin; food ingredients; pharmaceutical applications;

D O I：

10.1590/S0100-40422007000200031

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological and functional characteristics turn surfactin into an attractive compound for several utilizations. In this review we emphasize some aspects of surfactin as a new food ingredient and its potential pharmaceutical and health applications.

引用

页码：409 / 414

页数：6

共 74 条

[1] SURFACTIN A CRYSTALLINE PEPTIDELIPID SURFACTANT PRODUCED BY BACILLUS SUBTILIS - ISOLATION CHARACTERIZATION AND ITS INHIBITION OF FIBRIN CLOT FORMATION [J].