Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Surfactant Properties of Enzymatically Synthesized Monolauroyl Disaccharides
Tomoko TAKAHASHITakashi KOBAYASHIShuji ADACHI
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ジャーナル オープンアクセス

2012 年 18 巻 2 号 p. 167-171

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Monolauroyl maltose, palatinose, trehalose and sucrose were synthesized by Candida antarctica lipasecatalyzed condensation in an organic solvent, and their surfactant properties were measured at 25°C. The type of hydrophilic moiety of the lauroyl disaccharides did not significantly affect the critical micelle concentration, the surface tension at this concentration, residual area per molecule, free energy of micellization or micelle size, but produced different solubilization ability against octanoic acid.
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© 2012 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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