Reference : Interfacial and emulsifying properties of lipopeptides from Bacillus subtilis
Scientific journals : Article
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/36351
Interfacial and emulsifying properties of lipopeptides from Bacillus subtilis
English
Deleu, Magali mailto [Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Razafindralambo, Hary [Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Popineau, Y. [> > > >]
Jacques, Philippe mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Bio-industries >]
Thonart, Philippe mailto [Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
Paquot, Michel mailto [Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
1999
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Elsevier Science
152
1-2
3-10
Yes (verified by ORBi)
International
0927-7757
[en] The fundamental surface-active properties at the oil/water interface and emulsifying properties of surfactin, iturin A and fengycin, lipopeptides from Bacillus subtilis, were investigated. All lipopeptides reduce rapidly the dynamic interfacial tension. Among lipopeptide families, surfactin is the most effective in terms of fundamental dynamic and equilibrium interfacial properties. Lipopeptides present intermediate properties in comparison with sodium dodecyl sulfate and beta-lactoglobulin concerning the stabilizing effect towards creaming-flocculation and the resistance to coalescence. Among lipopeptides, iturin A seems to show the best resistance to creaming-flocculation whereas fengycin exhibits the highest resistance to coalescence properties. (C) 1999 Elsevier Science B.V. All rights reserved.
http://hdl.handle.net/2268/36351
10.1016/S0927-7757(98)00627-X

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