Nikolaivits_2017_J.Agric.Food.Chem_65_3505

Reference

Title : Immobilization of a Cutinase from Fusarium oxysporum and Application in Pineapple Flavor Synthesis - Nikolaivits_2017_J.Agric.Food.Chem_65_3505
Author(s) : Nikolaivits E , Makris G , Topakas E
Ref : Journal of Agricultural and Food Chemistry , 65 :3505 , 2017
Abstract :

In the present study, the immobilization of a cutinase from Fusarium oxysporum was carried out as cross-linked enzyme aggregates. Under optimal immobilization conditions, acetonitrile was selected as precipitant, utilizing 9.4 mg protein/mL and 10 mM glutaraldehyde as cross-linker. The immobilized cutinase (imFocut5a) was tested in isooctane for the synthesis of short-chain butyrate esters, displaying enhanced thermostability compared to the free enzyme. Pineapple flavor (butyl butyrate) synthesis was optimized, leading to a conversion yield of >99% after 6 h, with an initial reaction rate of 18.2 mmol/L/h. Optimal reaction conditions were found to be 50 degrees C, a vinyl butyrate/butanol molar ratio of 3:1, vinyl butyrate concentration of 100 mM, and enzyme loading of 11 U. Reusability studies of imFocut5a showed that after four consecutive runs, the reaction yield reaches 54% of the maximum. The efficient bioconversion offers a sustainable and environmentally friendly process for the production of "natural" aroma compounds essential for the food industry.

PubMedSearch : Nikolaivits_2017_J.Agric.Food.Chem_65_3505
PubMedID: 28403608

Related information

Substrate Butyl-butyrate

Citations formats

Nikolaivits E, Makris G, Topakas E (2017)
Immobilization of a Cutinase from Fusarium oxysporum and Application in Pineapple Flavor Synthesis
Journal of Agricultural and Food Chemistry 65 :3505

Nikolaivits E, Makris G, Topakas E (2017)
Journal of Agricultural and Food Chemistry 65 :3505