Efficient Enzymatic Preparation of Flavor Esters in Water.
J Agric Food Chem
; 67(23): 6517-6522, 2019 Jun 12.
Article
em En
| MEDLINE
| ID: mdl-31099247
ABSTRACT
A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Proteínas de Bactérias
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Aciltransferases
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Mycobacterium smegmatis
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Ésteres
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Aromatizantes
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article