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Characterization of enzymatically prepared sugar medium‐chain fatty acid monoesters
Author(s) -
Zhang Xi,
Wei Wei,
Cao Xi,
Feng Fengqin
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6863
Subject(s) - antimicrobial , sugar , chemistry , fatty acid , pulmonary surfactant , sucrose , long chain fatty acid , organic chemistry , food science , biochemistry
BACKGROUND Sugar medium‐chain fatty acid esters are a new type of biodegradable, non‐toxic, non‐irritant and non‐ionic surfactant with proven antimicrobial activity. Various sugar medium‐chain fatty monoesters were prepared enzymatically using Lipozyme TLIM in organic solvent. Properties such as surface tension, antimicrobial activity, and ability to foam, emulsify and stabilize emulsions at room temperature were evaluated to conduct systematic studies on the structure–function relationships of these compounds. RESULTS Results showed that all monoesters displayed good surface activity properties. In particular, sucrose monolaurate was the most excellent surfactant among 12 monoesters. Sugar monoesters containing C 8 to C 12 alkyl chains showed a broad spectrum of increasing antimicrobial activity. All tested monoesters were more effective against Staphylococcus aureus (Gram‐positive bacterium) than Escherichia coli O157:H7 (Gram‐negative bacterium). Methyl α‐ d ‐glycoside monoesters were the most effective, whereas raffinose monoesters possessed poor antimicrobial activity. CONCLUSIONS Generally, the length of fatty acid chain (hydrophobic group) and sugar groups (hydrophilic group) for sugar medium‐chain fatty acid monoesters both affected the surface properties and antimicrobial activities. © 2014 Society of Chemical Industry