|XU, QINGYI - National Food Research Institute - Japan|
|NAKAJIMA, MITSUTOSHI - University Of Tsukuba|
|Liu, Zengshe - Kevin|
|SHIINA, TAKEO - National Food Research Institute - Japan|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/25/2011
Publication Date: 5/27/2011
Citation: Xu, Q., Nakajima, M., Liu, Z., Shiina, T. 2011. Soybean-based surfactants and their applications. In: Ng, T.B., editor. Soybean - Applications and Technology. Rijeka, Croatia:InTech Press. p. 341-364.
Interpretive Summary: No interpretative summary is required on book chapters.
Technical Abstract: Soybean is an important source of two natural emulsifiers, i.e., soy lecithin and soy proteins. Crude soybean oil (SBO) contains 1 to 3% phospholipids. These phospholipids are extracted during the processing of crude SBO and are used as lecithin. Soy proteins are obtained after extraction of SBO. Except for their nutritional applications, soy proteins have been used as food emulsifiers. As concerns over the supply and price of petroleum increase, there is an increasing demand for low cost and renewable resources to replace petroleum. Many efforts have been made to develop various value-added products using SBO as a raw material. Novel SBO-based polymeric surfactants have been prepared in the lab at NCAUR, with properties controlled by varying the polymerization and hydrolysis conditions, and they provide greater application potential. This book chapter summarizes these three kinds of soy-based surfactants. It especially explores the application of polymeric surfactants on the stabilization of micro/nanobubbles. Future trends in the molecular design of the soybean-based surfactant are also discussed.