Foaming properties of surfactin, a lipopeptide biosurfactant fromBacillus subtilis
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Foaming properties of surfactin were investigated and compared to those of sodium dodecyl sulfate (SDS) and bovine serum albumin (BSA). Foams were formed by a bubbling technique. Evolution of the foam volume and the liquid in the foam was monitored with optical and conductimetric methods to characterize foam formation and stability. Excellent foaming properties of surfactin were shown by its higher ability to form and stabilize the foam at a concentration as low as 0.05 mg/mL, in comparison with SDS and BSA. Surfactin produced a foam with intermediate maximum density and stabilized the liquid in foam, as well as BSA.
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Journal of the American Oil Chemists’ Society
Volume 73, Issue 1 , pp 149-151
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- Bacillus subtilis
- foaming properties
- Industry Sectors
- Author Affiliations
- 1. Faculte des Sciences Agronomiques, U.E.R. de Technologie des Industries Agro-alimentaires, 5030, Gembloux, Belgium
- 2. Laboratoire de Biochimie et Technologie des Proteines, Institut National de la Recherche Agronomique, 44026, Nantes Cedex 03, France
- 3. Centre Wallon de Biologie Industrielle, Universite de Liege, 4000, Liege, Belgium