Abstract：
:This study aimed at characterizing a biosurfactant from Candida utilis, and use it in the preparation of salad dressings. The biosurfactant was produced in mineral medium supplemented with 6% glucose and 6% waste frying canola oil. The crude biosurfactant was then tested for stability in different conditions of pH, salt concentration, heating time and temperature. The critical micelle dilution, chemical composition, and structural analysis were determined. The compound was resistant to extreme conditions and presented stable surface tension and emulsification activity in alkaline pH and was characterized as a carbohydrate-lipid-protein complex showing the best formulation and consistency at 0.7% (w/v) with guar gum indicating potential applicability in food emulsions.
journal_name
Biodegradationjournal_title
Biodegradationauthors
Campos JM,Stamford TLM,Sarubbo LAdoi
10.1007/s10532-019-09877-8subject
Has Abstractpub_date
2019-08-01 00:00:00pages
313-324issue
4eissn
0923-9820issn
1572-9729pii
10.1007/s10532-019-09877-8journal_volume
30pub_type
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