Affiliation:
1. Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers University, New Brunswick, New Jersey 08903
Abstract
The inducible water-soluble bioemulsifier liposan (M. C. Cirigliano and G. M. Carman, Appl. Environ. Microbiol. 48:747-750, 1984) was purified from the yeast
Candida lipolytica.
The purification procedure included repeated solvent extractions of a concentrated culture filtrate and Affi-Gel concanavalin A affinity chromatography. The procedure yielded a preparation containing a major band (
M
r
= 27,600) which stained for protein and carbohydrate upon polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate. Liposan is composed of approximately 83% carbohydrate and 17% protein. Acid and enzymatic digestions of the emulsifier revealed that the carbohydrate portion is a heteropolysaccharide consisting of glucose, galactose, galactosamine, and galacturonic acid. Liposan effected and stabilized oil-in-water emulsions with a variety of commercial vegetable oils. Emulsification and stabilization properties of liposan were compared to those of a number of commercial emulsifiers and stabilizers.
Images
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
211 articles.
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