Use of Brevivacterium sp 19-derived amidase for the synthesis of hydroxamic fatty acids
Oleylhydroxamic acid (Oleyl HA) was produced by acylation of neutralized hydroxylamine with oleic acid in buffered or in solvent media using the broad-spectrum amidase activity of #Brevibacterium# (BB) sp 19 cells.
Saved in:
Main Authors: | , , , , , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | Q60 - Traitement des produits agricoles non alimentaires, Q02 - Traitement et conservation des produits alimentaires, hydroxylamine, acide oléique, acide gras, amide hydrolase, surfactant, Brevibacterium, http://aims.fao.org/aos/agrovoc/c_33504, http://aims.fao.org/aos/agrovoc/c_5341, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_337, http://aims.fao.org/aos/agrovoc/c_7529, http://aims.fao.org/aos/agrovoc/c_15947, |
Online Access: | http://agritrop.cirad.fr/390924/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!