Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos

Química Nova

Francisco Fábio Cavalcante Barros¹  Cedenir Pereira De Quadros¹  Mário Roberto Maróstica Júnior¹  Gláucia Maria Pastore¹ 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Ciência de AlimentosCampinas SP ,Brasil

关键词: surfactin;    food ingredients;    pharmaceutical applications;   

DOI  :  10.1590/S0100-40422007000200031

来源: SciELO

【 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.

【 授权许可】

CC BY-NC   
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