Foaming Properties of Lipopeptides Produced by Bacillus subtilis:  Effect of Lipid and Peptide Structural Attributes

• Published in: Journal of agricultural and food chemistry Vol. 46; no. 3; pp. 911 - 916
• Main Authors: Razafindralambo, H, Popineau, Y, Deleu, M, Hbid, C, Jacques, P, Thonart, P, Paquot, M
• Format: Journal Article Web Resource
• Language: English
• Published: Washington, DC American Chemical Society 01-03-1998
• Subjects: Agriculture & agronomie; Agriculture & agronomy; BACILLUS SUBTILIS; Biological and medical sciences; Biology of microorganisms of confirmed or potential industrial interest; Biotechnology; CHEMICAL STRUCTURE; CHEMICOPHYSICAL PROPERTIES; Foam; FOAMING; foaming properties; FOAMS; Food additives; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; ITURIN; iturin A; Life Sciences; LIPIDS; lipopeptide; Miscellaneous; Mission oriented research; PEPTIDES; Sciences du vivant; structural attributes; SURFACE ACTIVE AGENTS; SURFACTANTS; SURFACTIN; Stability; Peptides; Bacillus subtilis; Textural agent; Foaming power; Lipids; Food additive; Hydrophobicity; Bacillaceae; Bacillales; Foam; Microbial origin; Bacteria; Technological properties; Property structure relationship; ITURINE A
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/jf970592d

To study the effect of lipid and peptide structural attributes of Bacillus subtilis lipopeptides on their foaming properties, the formation, stability, and appearance of foams prepared with surfactins (C13−C15) and iturins A (C14−C17) were characterized. The density and stability of lipopeptide foams depend on both the alkyl chain hydrophobic character and peptide molecular intrinsic properties. A lipidic chain length of 14 carbon atoms provides lipopeptides with the best foaming properties in terms of foam density and liquid stability in foams. Increases in alkyl chain length above 15 carbon atoms result in a drastic decrease of iturin A foam density. With the same alkyl chain, surfactin produces denser foam whereas iturin A exhibits better foaming stability. These results demonstrate the importance of the peptide structural attributes of B. subtilis on their foaming properties Keywords: Foam; lipopeptide; surfactin; iturin A; structural attributes; foaming properties