Surfactant Properties of Enzymatically Synthesized Monolauroyl Disaccharides
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概要
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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.
- 2012-03-01
著者
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Kobayasi Takashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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TAKAHASHI Tomoko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Takahashi Tomoko
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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