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..

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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.res.in/id/eprint/7676

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