| Title |
From Lactose to Alkyl Galactoside Fatty Acid Esters as Non-Ionic Biosurfactants: A Two-Step Enzymatic Approach to Cheese Whey Valorization |
| ID_Doc |
17410 |
| Authors |
Semproli, R; Robescu, MS; Sangiorgio, S; Pargoletti, E; Bavaro, T; Rabuffetti, M; Cappelletti, G; Speranza, G; Ubiali, D |
| Title |
From Lactose to Alkyl Galactoside Fatty Acid Esters as Non-Ionic Biosurfactants: A Two-Step Enzymatic Approach to Cheese Whey Valorization |
| Year |
2023 |
| Published |
Chempluschem, 88, 1 |
| Abstract |
A library of alkyl galactosides was synthesized to provide the "polar head" of sugar fatty acid esters to be tested as non-ionic surfactants. The enzymatic transglycosylation of lactose resulted in alkyl beta-D-galactopyranosides, whereas the Fischer glycosylation of galactose afforded isomeric mixtures of alpha- and beta-galactopyranosides and alpha- and beta-galactofuranosides. n-Butyl galactosides from either routes were enzymatically esterified with palmitic acid, used as the fatty acid "tail" of the surfactant, giving the corresponding n-butyl 6-O-palmitoyl-galactosides. Measurements of interfacial tension and emulsifying properties of n-butyl 6-O-palmitoyl-galactosides revealed that the esters of galactopyranosides are superior to those of galactofuranosides, and that the enantiopure n-butyl 6-O-palmitoyl-beta-D-galactoside, prepared by the fully enzymatic route, leads to the most stable emulsion. These results pave the way to the use of lactose-rich cheese whey as raw material for the obtainment of bio-based surfactants. |
| PDF |
https://doi.org/10.1002/cplu.202200331
|
