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Solvent-Free Synthesis of Flavour Esters through Immobilized Lipase Mediated Transesterification.
Garlapati, Vijay Kumar; Banerjee, Rintu.
Afiliación
  • Garlapati VK; Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
Enzyme Res ; 2013: 367410, 2013.
Article en En | MEDLINE | ID: mdl-23819043
The synthesis of methyl butyrate and octyl acetate through immobilized Rhizopus oryzae NRRL 3562 lipase mediated transesterification was studied under solvent-free conditions. The effect of different transesterification variables, namely, molarity of alcohol, reaction time, temperature, agitation, addition of water, and enzyme amount on molar conversion (%) was investigated. A maximum molar conversion of 70.42% and 92.35% was obtained in a reaction time of 14 and 12 h with the transesterification variables of 0.6 M methanol in vinyl butyrate and 2 M octanol in vinyl acetate using 80 U and 60 U immobilized lipase with the agitation speed of 200 rpm and 0.2% water addition at 32°C and 36°C for methyl butyrate and octyl acetate, respectively. The immobilized enzyme has retained good relative activity (more than 95%) up to five and six recycles for methyl butyrate and octyl acetate, respectively. Hence, the present investigation makes a great impingement in natural flavour industry by introducing products synthesized under solvent-free conditions to the flavour market.

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Enzyme Res Año: 2013 Tipo del documento: Article País de afiliación: India

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Enzyme Res Año: 2013 Tipo del documento: Article País de afiliación: India