| RRC ID |
34456
|
| 著者 |
Imura T, Yamamoto S, Yamashita C, Taira T, Minamikawa H, Morita T, Kitamoto D.
|
| タイトル |
Aqueous gel formation from sodium salts of cellobiose lipids.
|
| ジャーナル |
J Oleo Sci
|
| Abstract |
Cellobiose lipids (CLs) are asymmetric bolaform biosurfactants, which are produced by Cryptococcus humicola JCM 10251 and have fungicidal activity. In this study, the sodium salts of CLs (CLNa) were prepared to improve aqueous solubility of the CLs, and their surface and gelation properties in aqueous solutions were examined by surface tension, rheology, and freeze-fracture transmission electron microscopy (FF-TEM) measurements. The surface tension measurements revealed that the CLNa have high surface activity: CMC1 and γCMC1 are 0.1 mg/mL and 34.7 mN/m, respectively. It was also found that the CLNa form giant micelles above their CMC, whose average size is 116.6 ± 31.9 nm. Unlike conventional surfactants, the surface tension reduced further with an increase in concentration and the aqueous solution became viscous at the minimum gelation concentration (MGC: 5.0 mg/mL). In rheological studies, the obtained gels proved to be rather soft and their sol-gel temperature was found to be approximately 50℃. FF-TEM observation of the gels showed 3D supramolecular structures with an entangled fibrous network. Since the present CLNa aqueous gels have a degree of fungicidal activity, they could be useful for novel multifunctional soft materials applicable to the food and cosmetic industries.
|
| 巻・号 |
63(10)
|
| ページ |
1005-10
|
| 公開日 |
2014-1-1
|
| DOI |
10.5650/jos.ess14104
|
| PII |
DN/JST.JSTAGE/jos/ess14104
|
| PMID |
25252740
|
| MeSH |
Antifungal Agents*
Cellobiose* / chemistry
Cryptococcus
Freeze Fracturing
Gels
Lipids* / chemistry
Microscopy, Electron, Transmission
Rheology
Sodium Compounds / chemical synthesis*
Sodium Compounds / chemistry
Solubility
Solutions
Surface Tension
Surface-Active Agents / chemical synthesis*
Surface-Active Agents / chemistry
Temperature
Water
|
| IF |
1.304
|
| 引用数 |
4
|
|
WOS 分野
|
FOOD SCIENCE & TECHNOLOGY
CHEMISTRY, APPLIED
|
| リソース情報 |
| 一般微生物 |
JCM 10251 |
