Journal of the Brazilian Chemical Society | |
Enzymatic synthesis optimization of isoamyl butyrate | |
Andréia Anschau1  Vitor C. Aragão1  Barbara D. A. Porciuncula1  Susana J. Kalil1  Carlos A. V. Burkert1  Janaína F. M. Burkert1  | |
[1] ,Universidade Federal do Rio Grande Escola de Química e Alimentos Rio Grande RS ,Brazil | |
关键词: flavor ester; Lipozyme TL-IM; organic media; response surface methodology (RSM); fusel oil; | |
DOI : 10.1590/S0103-50532011001100018 | |
来源: SciELO | |
【 摘 要 】
Lipozyme TL IM was used to catalyse the esterification of isoamyl alcohol and butyric acid. A fractional factorial design was employed to evaluate the effects of temperature (30, 40, 50 °C), alcohol:acid molar ratio (1:1, 2:1, 3:1), enzyme concentration (0.003, 0.0115, 0.020 g mL-1), butyric acid concentration (0.1, 0.3, 0.5 mol L-1) and shaking rate (50, 115, 180 rpm) on the ester yield. With these results, the levels were redefined to a 2³ factorial design. The maximum yield of ester was obtained at 30 ºC, 180 rpm, alcohol:acid molar ratio of 1:1, enzyme concentration of 0.021 g mL-1 and butyric acid concentration of 0.5 mol L-1. Under the optimal conditions, 92% esterification was attained with an ester concentration of 0.9 mol L-1. Isoamyl alcohol from fusel oil was used under the same conditions and resulted in 93% esterification and an ester concentration of 1.0 mol L-1.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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