| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313406 |
| ISSN: | 0100-4042 |
| Autores: | Barros, Francisco Fabio Cavalcante1 Quadros, Cedenir Pereira de Marostica-Junior, Mario Roberto Pastore, Glaucia Maria |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil |
| Año: | 2007 |
| Periodo: | Abr |
| Volumen: | 30 |
| Número: | 2 |
| Paginación: | 409-414 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | 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 |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Química farmacéutica, Lipopéptidos, Surfactantes, Surfactina, Bacillus subtilis, Farmacología |
| Keyword: | Chemistry, Food chemistry, Medicinal chemistry, Surfactants, Surfactin, Bacillus subtilis, Pharmacology, Lipopeptides |
| Texto completo: | Texto completo (Ver HTML) |
