Foaming Properties of Lipopeptides Produced by Bacillus subtilis: Effect of Lipid and Peptide Structural Attributes-Reference-Cited by-同舟云学术

Foaming Properties of Lipopeptides Produced by Bacillus subtilis: Effect of Lipid and Peptide Structural Attributes

Published:1998-02-12 Issue:3 Volume:46 Page:911-916
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Razafindralambo H.¹,Popineau Y.¹,Deleu M.¹,Hbid C.¹,Jacques P.¹,Thonart P.¹,Paquot M.¹

Affiliation:

1. Unité de Technologie des Industries Agro-alimentaires, Faculté Universitaire des Sciences Agronomiques de Gembloux, Passage des Déportés 2, B-5030 Gembloux, Belgium, Laboratoire de Biochimie et de Technologie des Protéines, Institut National de la Recherche Agronomique, 44026 Nantes Cedex 03, France, and Centre Wallon de Biologie Industrielle, Université de Liège, 4000 Liège et Faculté Universitaire des Sciences Agronomiques de Gembloux, Passage des Déportés, B-5030 Gembloux, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970592d

Reference25 articles.

1. Identification of amino acid substitutions in the lipopeptide surfactin using 2D NMR spectroscopy

2. On the average hydrophobicity of proteins and the relation between it and protein structure

3. Film forming and foaming behavior of food proteins

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