Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings

被引：29

作者：

Campos, J. M. ^{[1
]}

Stamford, T. L. M. ^{[1
]}

Sarubbo, L. A. ^{[2
,3
]}

机构：

[1] Univ Fed Pernambuco UFPE, Rua Nelson Chaves S-N, Recife, PE, Brazil

[2] Univ Catolica Pernambuco UNICAP, Ctr Ciencias & Tecnol, Rua Principe 256, BR-50050900 Recife, PE, Brazil

[3] IATI, Rua Joaquim de Brito,Boa Vista 216, BR-50070280 Recife, PE, Brazil

来源：

BIODEGRADATION | 2019年 / 30卷 / 04期

关键词：

Biosurfactant; Candida utilis; Emulsion; Salad dressing; Foods; OIL; SURFACTANT; OPTIMIZATION; BACTERIUM; PRODUCTS; EMULSION; WASTE; GUM;

D O I：

10.1007/s10532-019-09877-8

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

This study aimed at characterizing a biosurfactant from Candida utilis, and use it in the preparation of salad dressings. The biosurfactant was produced in mineral medium supplemented with 6% glucose and 6% waste frying canola oil. The crude biosurfactant was then tested for stability in different conditions of pH, salt concentration, heating time and temperature. The critical micelle dilution, chemical composition, and structural analysis were determined. The compound was resistant to extreme conditions and presented stable surface tension and emulsification activity in alkaline pH and was characterized as a carbohydrate-lipid-protein complex showing the best formulation and consistency at 0.7% (w/v) with guar gum indicating potential applicability in food emulsions.

引用

页码：313 / 324

页数：12

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