Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos
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.
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| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | Portuguese |
| Published: |
Sociedade Brasileira de Química
2007
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000200031 |
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