Artículos de revistas
Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos
Surfactin: chemical, technological and functional properties for food applications
Registro en:
Química Nova. Sociedade Brasileira de Química, v. 30, n. 2, p. 409-414, 2007.
0100-4042
S0100-40422007000200031
10.1590/S0100-40422007000200031
Autor
Barros, Francisco Fábio Cavalcante
Quadros, Cedenir Pereira de
Maróstica Júnior, Mário Roberto
Pastore, Gláucia Maria
Institución
Resumen
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. 409 414