Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Via Mangiagalli 25 , 20133 Milan , Italy.
School of Chemistry , University of Nottingham , University Park , Nottingham NG7 2RD , United Kingdom.
J Agric Food Chem. 2019 Jun 12;67(23):6517-6522. doi: 10.1021/acs.jafc.9b01790. Epub 2019 May 30.
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.
开发了一种从伯醇（如异戊醇、正己醇、香叶醇、肉桂醇、2-苯乙醇和苄醇）和天然可用的乙酯（如甲酸盐、醋酸盐、丙酸盐和丁酸盐）出发，通过酶促反应制备不同风味酯的直链生物催化方法。这些生物转化由来自耻垢分枝杆菌（MsAcT）的酰基转移酶催化，即使使用高底物浓度（高达 0.5 M），反应也能以极好的收率（80-97%）和短的反应时间（30-120 分钟）进行。与已有的方法相比，这种酶促策略代表了在有机溶剂中应用脂肪酶的有效替代方法，并且在减少有机溶剂使用方面有显著改进，为可持续和高效地制备天然调味剂铺平了道路。
