Modelling on isoamyl isovalerate synthesis from Rhizomucor miehei lipase in organic media: optimization studies.

Chowdary, G. V. and Divakar, S. and Prapulla, S. G. (2002) Modelling on isoamyl isovalerate synthesis from Rhizomucor miehei lipase in organic media: optimization studies. World Journal of Microbiology and Biotechnology, 18 (3). 179-185 ; 8 ref..

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Abstract

Immobilized lipase (triacylglycerol lipase; EC 3.1.3.3) from Rhizomucor miehei (Lipozyme IM-20; Novo Nordisk) was used for esterification of isovaleric acid with isoamyl alcohol in n-heptane to produce isoamyl isovalerate, an aroma compound with a distinct apple flavour. Response surface methodology based on a 5-level, 5 variable central composite rotatable design was used to evaluate effects of the following variables on esterification yield: enzyme concn. (20-40% w/w of acid), acid concn. (0.2-1.0M), incubation period (24-120 h), alcohol concn. (0.25-1.25M) and temp. (30-70C). The extent of conversion was excellent at all acid and alcohol concn. employed in the range 0.2-1.25M, even at low enzyme concn. (20% w/w). Optimum conditions were: 35% (w/w) enzyme, 1.0M acid, 1.25M alcohol, 120 h incubation at 35C. Under these conditions, the predicted value of 680mM ester matched well with the experimental value of 678mM.

Item Type:	Article
Uncontrolled Keywords:	ALCOHOLS-; ANALYTICAL-TECHNIQUES; AROMA-COMPOUNDS; ESTERIFICATION-; ESTERS-; FATTY-ACIDS; IMMOBILIZED-ENZYMES; LIPASES-; RHIZOMUCOR-; ISOAMYL-ALCOHOL; ISOAMYL-ISOVALERATE; ISOVALERIC-ACID; RESPONSE-SURFACE-METHODOLOGY; RHIZOMUCOR-MIEHEI; TRIACYLGLYCEROL-LIPASES
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Jun 2009 09:29
Last Modified:	28 Dec 2011 09:59
URI:	http://ir.cftri.res.in/id/eprint/7605

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