a School of Applied Sciences/FCA, Research Group in Manufacturing of Advanced Materials (CPMMA), University of Campinas (UNICAMP) , Limeira , Sao Paulo , Brazil.
b School of Technology, University of Campinas , Limeira , Sao Paulo , Brazil.
J Microencapsul. 2019 Jun;36(4):327-337. doi: 10.1080/02652048.2019.1626927. Epub 2019 Jun 24.
This study is focussed on a biocatalysing chemical synthesis in order to produce a green apple flavour (ethyl valerate) using an immobilised lipase from . A strategy to improve the lipase stability during the esterification is used. In order to increase the ethyl valerate efficiency, an alternative method using the buffer pH to dissolve the lipase into alginate is proposed. Parameters of the immobilised lipase such as pH, temperature, activation energy and stirring speed are evaluated. The optimal condition using the substrate concentration and the lipase loading is provided. After 5 recyclability cycles, the immobilised lipase reveals a decreasing ∼25% in the ethyl valerate yield. An economical ester synthetising associated with the esterification efficiency is evidenced. This induces that a potential industrial application can be considered. This due to the demand for ethyl valerate in the flavour industry is required.
本研究专注于生物催化化学合成，以使用固定化脂肪酶从 来生产绿色苹果味（戊酸乙酯）。使用一种策略来提高酯化过程中脂肪酶的稳定性。为了提高戊酸乙酯的效率，提出了一种使用缓冲 pH 值将脂肪酶溶解到藻酸盐中的替代方法。评估了固定化脂肪酶的参数，如 pH 值、温度、活化能和搅拌速度。提供了使用底物浓度和脂肪酶负载的最佳条件。经过 5 次可重复使用循环后，固定化脂肪酶的戊酸乙酯产率下降了约 25%。证明了与酯化效率相关的经济酯合成。这表明可以考虑潜在的工业应用。由于风味工业对戊酸乙酯的需求，这是必需的。
