Lipase-catalyzed synthesis of isoamyl acetate in free-solvent media- optimization using a central composite design

被引:0
|
作者
Macedo, Gabriela A. [1 ]
Pastore, Glaucia M. [1 ]
Rodrigues, Maria I. [1 ]
机构
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13081970 Campinas, SP, Brazil
来源
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2003年 / 1卷 / 3-4期
关键词
Flavour esters; esterification; response surface methodology; lipase;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The catalytic action of two non commercial lipases (E.C. 3.1.1.3) in the synthesis of isoamyl acetate in a solvent-free system, were tested using an experimental design in order to better understand the relationship between the reaction variables. Yields ranging from 67 to 77 % molar conversion were achieved. The synthesis of isoamyl acetate catalyzed by the chosen lipase (Rhizopus sp.) was optimized, in order to maximize the molar conversion (yield, Y) in a solvent-free system. Response surface methodology involving the substrate molar ratio (RM) and amount of lipase (L) was used, and a second order model was employed to generate response surfaces. The optimum conditions to obtain Y max = 80% were: RM = (2:1); L = 8.7% (w/w), 40 degrees C, and 48 hours of reaction time.
引用
收藏
页码:59 / 63
页数:5
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