Title : Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken design - Dos Santos_2023_Food.Sci.Biotechnol_32_689 |
Author(s) : Dos Santos MMO , de Menezes LHS , do Espirito Santo EL , de Carvalho MS , Goncalves MS , de Carvalho Tavares IM , Mendes AA , Ruiz HA , Salay LC , Franco M , de Oliveira JR |
Ref : Food Sci Biotechnol , 32 :689 , 2023 |
Abstract :
This study aims at the synthesis of hexyl butyrate by Candida rugosa lipase (CRL) immobilized on Diaion HP 20. The lipase load used was 28.7 +/- 2.1 mg/g (mg of lipase/g of support), whose hydrolytic activity was 132.0 +/- 2.5 U/g. To obtain the maximum production of hexyl butyrate, the Box-Behnken design statistical planning was used, having as independent variables; biocatalyst concentration, temperature and acid:alcohol molar ratio and ester conversion as a dependent variable at 60, 180 and 480 min. For 60 min, 90.8% conversion was obtained at 47.25 degC, 1:1.4 molar ratio and 17.65% of biocatalyst; 180 min, 94.5% conversion at 59.5 degC, 1:2 molar ratio and 15.8% biocatalyst; 480 min, 95.01% conversion at 47.0 degC, 1:2 molar ratio and 16.9% biocatalyst. CRL-Diaion HP 20 retained 60% of its initial activity after ten cycles of reactions showing potential for industrial use. The ester produced was identified by gas chromatography analyses. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-022-01200-1. |
PubMedSearch : Dos Santos_2023_Food.Sci.Biotechnol_32_689 |
PubMedID: 37009043 |
Dos Santos MMO, de Menezes LHS, do Espirito Santo EL, de Carvalho MS, Goncalves MS, de Carvalho Tavares IM, Mendes AA, Ruiz HA, Salay LC, Franco M, de Oliveira JR (2023)
Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken design
Food Sci Biotechnol
32 :689
Dos Santos MMO, de Menezes LHS, do Espirito Santo EL, de Carvalho MS, Goncalves MS, de Carvalho Tavares IM, Mendes AA, Ruiz HA, Salay LC, Franco M, de Oliveira JR (2023)
Food Sci Biotechnol
32 :689