title: Highly stable foams from block oligomers synthesized by enzymatic reactions.
abstract: We have synthesized a new amphiphilic block oligomer by the enzymatic linking of a fatty acid (lauric acid) to a fructan oligomer (inulin) and tested the functionality of this carbohydrate derivative in foam stabilization. The structure of the modified oligosaccharide was found to be (Fruc)n(Glc)1CO-C11H23, which implies that on average one lauric acid molecule was linked to one inulin molecule. The new component produces foams with exceptional stability. Our results show that enzymatic acylation can produce an entirely new class of amphiphilic materials, with functionality comparable to that of synthetic block copolymers.
authors: Food Physics Group and Laboratory of Food Chemistry, Wageningen University and Research Center, Bomenweg 2, 6703 HD Wageningen, The Netherlands. leonard.sagis@wur.nl
authors: Leonard M C
authors: LM
authors: Sagis
authors: Carmen G
authors: CG
authors: Boeriu
authors: Guus E
authors: GE
authors: Frissen
authors: Henk A
authors: HA
authors: Schols
authors: Peter A
authors: PA
authors: Wierenga
mesh_terms: D007444:Inulin / Q000737:chemistry; D008049:Lipase / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D011108:Polymers / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D011108:Polymers; D007444:Inulin; D008049:Lipase