[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Enzymic synthesis of isoamyl isovalerate using immobilized lipase from Rhizomucor miehei: a multivariate analysis.

Chowdary, G. V. and Ramesh, M. N. and Prapulla, S. G. (2000) Enzymic synthesis of isoamyl isovalerate using immobilized lipase from Rhizomucor miehei: a multivariate analysis. Process Biochemistry, 36 (4). 331-339, 21 ref..

[img] PDF
Process_Biochemistry_2000_331-339.pdf
Restricted to Registered users only

Download (596kB)

Abstract

Effects of substrate concn., enzyme concn., substrate molar ratio, temp. and incubation time on esterification of isoamyl alcohol and isovaleric acid were investigated using immobilized lipase (Lipozyme IM-20; triacylglycerol lipase, EC 3.1.1.3) from Rhizomucor miehei. The product of this esterification, isoamyl isovalerate, posseses a distinct apple flavour and is useful as a natural flavour compound. Max. yield (>85%) was obtained using 0.75M alcohol, 0.5M acid (ratio 1.5:1) and 10 g/l enzyme at 50C after 144 h in n-hexane. Hydrophobic solvents, such as cyclohexane, hexane and heptane/isooctane, were most suitable for esterification, whereas synthesis was low in solvent-free conditions. Using multivariate analysis, enzyme yield could be predicted at known values of input parameters.

Item Type: Article
Uncontrolled Keywords: ALCOHOLS-; AROMA-COMPOUNDS; BIOCONVERSIONS-; ESTERIFICATION-; ESTERS-; FATTY-ACIDS; FLAVOUR-COMPOUNDS; IMMOBILIZED-ENZYMES; LIPASES-; RHIZOMUCOR-; ISOAMYL-ALCOHOL; ISOAMYL-ISOVALERATE; ISOVALERIC-ACID; RHIZOMUCOR-MIEHEI; TRIACYLGLYCEROL-LIPASES
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2011 05:53
Last Modified: 16 Jun 2011 05:53
URI: http://ir.cftri.com/id/eprint/7676

Actions (login required)

View Item View Item