Interfacial and emulsifying properties of lipopeptides from Bacillus subtilis

The fundamental surface-active properties at the oil/water interface and em ulsifying properties of surfactin, iturin A and fengycin, lipopeptides from Bacillus subtilis, were investigated. All lipopeptides reduce rapidly the dynamic interfacial tension. Among lipopeptide families, surfactin is the m ost effective in terms of fundamental dynamic and equilibrium interfacial p roperties. Lipopeptides present intermediate properties in comparison with sodium dodecyl sulfate and beta-lactoglobulin concerning the stabilizing ef fect towards creaming-flocculation and the resistance to coalescence. Among lipopeptides, iturin A seems to show the best resistance to creaming-flocc ulation whereas fengycin exhibits the highest resistance to coalescence pro perties. (C) 1999 Elsevier Science B.V. All rights reserved.