Abstract:
:Trehalose diesters are Gemini-type surfactants that might have better surface activity than conventional surfactants. A one-step method for the preparation of trehalose unsaturated fatty acid diesters has been successfully developed. The yield of trehalose diester of different unsaturated fatty acids was between 78 % and 88 % under optimal conditions: 25 mmol/L trehalose, 100 mmol/L unsaturated fatty acid, 60 g/L 3 Å molecular sieves and 20 g/L lipase at 150 rpm and 50 °C for 42 h in 15 mL of acetone. Additionally, trehalose diester was the sole product obtained with Novozym 435 in acetone. The chemical structures of 6,6'-di-O-oleoyltrehalose, 6,6'-di-O-linoleoyltrehalose, 6,6'-di-O-eicosenoyltrehalose and 6,6'-di-O-erucoyltrehalose were confirmed by FTIR, MS and NMR. Moreover, the hydrophile-lipophile balance (HLB) values, foaming properties and emulsifying properties of trehalose diesters were assessed, showing the potentials of these diesters as naturally derived surfactants for the food industry.
journal_name
Enzyme Microb Technoljournal_title
Enzyme and microbial technologyauthors
Ji S,Jia C,Cao D,Li S,Zhang Xdoi
10.1016/j.enzmictec.2020.109516subject
Has Abstractpub_date
2020-05-01 00:00:00pages
109516eissn
0141-0229issn
1879-0909pii
S0141-0229(20)30009-0journal_volume
136pub_type
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