Abstract
Sugar esters are employed as surfactants in a wide range of food, pharmaceutical and agrichemical applications (1). The use of enzymes for carrying out esterification of sugars has been extensively studied over the last decade because of exquisite regioselectivity and mild reaction conditions associated with the use of biocatalysts. Another advantage of enzyme-based systems is the ability to prepare esters of reducing sugars with no side reaction (e.g., caramelization that often takes place under conditions conventionally used for [trans]esterification).
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© 2001 Humana Press Inc.
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Sarney, D.B., Vulfson, E.N. (2001). Enzymatic Synthesis of Sugar Fatty Acid Esters in Solvent-Free Media. In: Vulfson, E.N., Halling, P.J., Holland, H.L. (eds) Enzymes in Nonaqueous Solvents. Methods in Biotechnology, vol 15. Humana Press. https://doi.org/10.1385/1-59259-112-4:531
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DOI: https://doi.org/10.1385/1-59259-112-4:531
Publisher Name: Humana Press
Print ISBN: 978-0-89603-929-2
Online ISBN: 978-1-59259-112-1
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