From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization
作者:Riccardo Semproli、Marina Simona Robescu、Sara Sangiorgio、Eleonora Pargoletti、Teodora Bavaro、Marco Rabuffetti、Giuseppe Cappelletti、Giovanna Speranza、Daniela Ubiali
DOI:10.1002/cplu.202200331
日期:2023.1
(Bio)Surfing the wave of lactose upcycling. Sugar fatty acid esters were prepared starting either from lactose through a two-step enzymatic approach catalyzed by immobilized β-galactosidase from Aspergillus oryzae and immobilized CalB (Novozym® 435), or from galactose through a two-step chemoenzymatic strategy. n-Butyl galactoside fatty acid esters were shown to possess good interfacial features, being
(生物)冲浪乳糖升级回收浪潮。糖脂肪酸酯是从乳糖开始通过两步酶法由来自米曲霉的固定化 β-半乳糖苷酶和固定化 CalB (Novozym® 435) 催化的,或者从半乳糖通过两步化学酶法制备。正丁基半乳糖苷脂肪酸酯具有良好的界面特性,是全酶法制备的纯β-端基异构体的最佳乳化剂。