Journal of the American Oil Chemists’ Society

, Volume 73, Issue 1, pp 149–151

Foaming properties of surfactin, a lipopeptide biosurfactant fromBacillus subtilis

Authors

  • Hary Razafindralambo
    • Faculte des Sciences AgronomiquesU.E.R. de Technologie des Industries Agro-alimentaires
  • Michel Paquot
    • Faculte des Sciences AgronomiquesU.E.R. de Technologie des Industries Agro-alimentaires
  • Alain Baniel
    • Laboratoire de Biochimie et Technologie des ProteinesInstitut National de la Recherche Agronomique
  • Yves Popineau
    • Laboratoire de Biochimie et Technologie des ProteinesInstitut National de la Recherche Agronomique
  • Choukri Hbid
    • Centre Wallon de Biologie IndustrielleUniversite de Liege
  • Philippe Jacques
    • Centre Wallon de Biologie IndustrielleUniversite de Liege
  • Philippe Thonart
    • Centre Wallon de Biologie IndustrielleUniversite de Liege
Short Communication

DOI: 10.1007/BF02523463

Cite this article as:
Razafindralambo, H., Paquot, M., Baniel, A. et al. J Am Oil Chem Soc (1996) 73: 149. doi:10.1007/BF02523463

Abstract

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.

Key Words

Bacillus subtilisbiosurfactantfoaming propertieslipopeptidesurfactin

Copyright information

© AOCS Press 1996