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Production of flavour esters by immobilized Staphylococcus simulans lipase in a solvent-free system

Paper ID Volume ID Publish Year Pages File Format Full-Text
36437 45132 2006 7 PDF Available
Title
Production of flavour esters by immobilized Staphylococcus simulans lipase in a solvent-free system
Abstract

Ethyl valerate (green apple flavour) and hexyl acetate (pear flavour) are short-chain esters with fruity notes that are widely used in food, cosmetic and pharmaceutical industries. Crude Staphylococcus simulans lipase was immobilized on different supports. The CaCO3 was selected as the most suitable support offering maximum adsorption capacity. Different reaction parameters for enhancing ester formation were investigated. In fact, higher conversion of ethyl valerate (51%) was achieved by the addition of 20% (w/w) of water to the reaction mixture, using 200 IU of immobilized lipase, a molar ratio valeric acid to ethanol of 1 and at 37 °C. No decrease of the synthesis activity was observed for 10 cycles of use of the immobilized lipase. In the case of the hexyl acetate, the optimum conditions, giving 41% of conversion, are obtained with 10% (w/w) of initially added water, 100 IU of immobilized lipase, a molar ratio acetic acid to hexanol of 1 and at 37 °C. Immobilized lipase could be repeatedly used for five cycles without a decrease of synthesis activity.

Keywords
Ethyl valerate; Hexyl acetate; Esterification; Solvent-free system; Immobilized Staphylococcus simulans lipase
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Production of flavour esters by immobilized Staphylococcus simulans lipase in a solvent-free system
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 41, Issue 7, July 2006, Pages 1692–1698
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us