Surfactant production by an enzymatic method

2003 ◽  
Vol 33 (1) ◽  
pp. 33-37 ◽  
Author(s):  
S Tarahomjoo ◽  
I Alemzadeh
Keyword(s):  
Enzymatic Method ◽  
Surfactant Production

Perbandingan Karakteristik Surfaktan Metil Ester Sulfonat dan Sodium Lauril Sulfonat sebagai Bahan Emulsifier

2016 ◽  
Vol 9 (2) ◽  
pp. 167-176
Author(s):  
Eldha Sampepana ◽  
Paluphy Eka Yustini ◽  
Aditya Rinaldi ◽  
Amiroh Amiroh
Keyword(s):  
Fatty Acids ◽  
Surface Tension ◽  
Methyl Ester ◽  
Interfacial Tension ◽  
Palm Oil ◽  
Emulsion Stability ◽  
Raw Material ◽  
Enzymatic Method

Surfactant which is used as raw emulsifier in an industry activity such as Sodium Lauryl Sulfonate is a raw material import, it is petroleum derivative which is not renewable and may cause pollution to the environment, because it is not degraded and are carcinogenic. The purpose of the research is to compare the characteristics of the Quaternary methyl ester sulfonat (MES) and Sodium Lauryl Sulfonat (SLS) as emulsifier. First, make the MES by filtering and eliminating fatty acids of palm oil, then process the MES with enzymatic method become methyl ester, then react it in sulfonation and metanolization process, and also neutralized with NaOH. Next, the MES experiment is compared with SLS and existing MES in the market. The results show that surfactants MES experiment has value hidrofil lipofil balance (HLB) interfacial tension and emulsion stability greater than MES in the market and SLS. And the surface tension of MES experiment is larger than MES in the market, but smaller compared to SLS.ABSTRAKSurfaktan yang digunakan sebagai bahan baku emulsifer dalam aktivitas suatu industri pada saat ini seperti Sodium Lauril Sulfonat  merupakan bahan baku import yang merupakan turunan dari minyak bumi, dengan sifat tidak dapat diperbaharui dan dapat menimbulkan pencemaran terhadap lingkungan karena tidak mudah terdegradasi serta bersifat karsinogenik. Metil ester sulfonat dari bahan minyak sawit merupakan surfaktan dengan sifat mudah terdegradasi yang perlu diketahui karakteristiknya. Penelitian bertujuan untuk membandingkan karakteristik surfaktan metil ester sulfonat (MES) dan Sodium Lauril Sulfonat (SLS) sebagai bahan emulsifier. Mula-mula dilakukan pembuatan MES dengan cara menyaring dan menghilangkan asam lemak minyak sawit terlebih dahulu, kemudian diolah menjadi metil ester secara enzimatis, lalu direaksikan secara sulfonasi dan metanolisis, serta dinetralkan dengan NaOH. Selanjutnya MES hasil percobaan dibandingkan dengan SLS dan MES yang ada dipasaran. Hasil penelitian menunjukkan bahwa surfaktan MES memiliki nilai hidrofil lipofil balance (HLB) tegangan antar muka dan stabilitas emulsi lebih besar apabila dibandingkan dengan MES di pasaran dan SLS, kecuali nilai stabilitas emulsi antara MES dan SLS sama. Dan tegangan permukaan MES hasil percobaan, lebih besar dibandingkan dengan MES dipasaran, dan lebih kecil dibandingkan dengan SLS. Kata kunci :   Metil  ester sulfonat, hidrofil lipofil balance, emulsifier, sodium lauril sulfonat , stabilitas emulsi 

Enzymatic-Ultraviolet Method for Measuring Lactose in Milk: Collaborative Study

1984 ◽  
Vol 67 (3) ◽  
pp. 637-640 ◽  
Author(s):  
David O Biltcliffe ◽  
Dick H Kleyn ◽  
J Richard Trout ◽  
◽  
D Azzara ◽  
...  
Keyword(s):  
Food Industry ◽  
Collaborative Study ◽  
Skim Milk ◽  
Gravimetric Method ◽  
T Test ◽  
Enzymatic Method ◽  
Commercial Laboratory ◽  
Aoac Method ◽  
Standard Deviations

Abstract Collaborators in 8 dairy and food industry laboratories performed one lactose determination on each of 8 unknown samples of milk, lowfat milk, or skim milk, as 3 pairs of blind duplicates. Two known samples were provided to gain experience prior to analysis of the unknown samples. All of the above samples were also analyzed for lactose content by the official AOAC gravimetric method (16.507) by a commercial laboratory. From the overall mean of results on all samples, determinations by the enzymatic method averaged 0.49% lower than by the AOAC method. This difference was significant by the t-test (P = 0.05), which indicated a lack of agreement between the compared methods in determining lactose content. Standard deviations were similar for the 3 sets of blind duplicates which ranged between 3.67 and 4.55% lactose content. F-values revealed that variations between means obtained by laboratories differed significantly as compared with variations within laboratory means. The method has been adopted official first action.

Functional design of glycan-conjugated molecules using a chemoenzymatic approach

2021 ◽  
Author(s):  
Makoto Ogata
Keyword(s):  
Molecular Weight ◽  
Large Scale ◽  
Biological Activities ◽  
Natural Compounds ◽  
Low Molecular Weight ◽  
Functional Design ◽  
Enzymatic Method ◽  
Conjugated Molecules ◽  
Design Synthesis ◽  
And Function

Abstract Carbohydrates play important and diverse roles in the fundamental processes of life. We have established a method for accurately and a large scale synthesis of functional carbohydrates with diverse properties using a unique enzymatic method. Furthermore, various artificial glycan-conjugated molecules have been developed by adding these synthetic carbohydrates to macromolecules and to middle and low molecular weight molecules with different properties. These glycan-conjugated molecules have biological activities comparable to or higher than those of natural compounds, and present unique functions. In this review, several synthetic glycan-conjugated molecules are taken as examples to show design, synthesis and function.

scholarly journals Combination of an enzymatic method and HPLC for the quantitation of cholesterol in cultured cells.

1992 ◽  
Vol 33 (6) ◽  
pp. 931-936
Author(s):  
JA Contreras ◽  
M Castro ◽  
C Bocos ◽  
E Herrera ◽  
MA Lasunción
Keyword(s):  
Cultured Cells ◽  
Enzymatic Method
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