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Synthesis of Some Biobased Surfactants, and Their Functionalities as Emulsifiers and Antimicrobial Agents
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Synthesis of Some Biobased Surfactants, and Their Functionalities as Emulsifiers and Antimicrobial Agents. |
| 개인저자 | Ren, Kangzi. |
| 단체저자명 | Iowa State University. Food Science and Human Nutrition. |
| 발행사항 | [S.l.]: Iowa State University., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 154 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-11B(E). Dissertation Abstract International |
| ISBN | 9780438077324 |
| 학위논문주기 | Thesis (Ph.D.)--Iowa State University, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-11(E), Section: B.
Adviser: Buddhi P. Lamsal. |
| 요약 | Biobased surfactants, which are biochemicals derived from biological resources via various methods like enzymes and microbial fermentation, can achieve similar application functionality to petroleum-based surfactants. The conventional surfactant |
| 요약 | The overall goal of this work was to investigate the synthesis of specific biobased surfactants and evaluate their functionalities for potential food applications. This was accomplished by 1) optimizing the synthesis condition for glucose-fatty |
| 요약 | The method explored to synthesize glucose fatty acid esters biobased surfactants using lipase with the substrates of glucose of fatty acids. The emulsifying and antimicrobial properties of the glucose-fatty acid esters and two microbial biosurfa |
| 요약 | Surfactin, FA-glu and two other common food emulsifiers (lecithin and Tween 80) were also studied for their ability to stabilized nano- and coarse emulsions containing cinnamaldehyde (CM) and the emulsions' inhibition effect on pathogens. Althou |
| 요약 | In summary, our study provided important information on some biobased surfactants for their use in food and agriculture industries as the potential "clean label" emulsion and/or antimicrobial ingredients. |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
