Isoamylacetate production by entrapped and covalently bound Candida rugosa and porcine pancreatic lipases

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dc.contributor.authorOzyilmaz, Gul
dc.contributor.authorYagiz, Esra
dc.date.accessioned2024-09-18T20:28:05Z
dc.date.available2024-09-18T20:28:05Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractCandida rugosa lipase (CRL) and porcine pancreatic lipase (PPL) were immobilised by entrapping and also by covalent binding for use in synthesis of isoamyl acetate (IAAc), which has a typical banana flavour. Lipase entrapment was carried out by dripping sodium alginate (Na-Alg)-chitosan (Chi)-lipase mixture into CaCl2-glutaraldehyde (GAL) solution to obtain Ca-Alg/Chi(CRL/PPL). Immobilisation conditions were optimised as 1.5% Na-Alg, 1.5% chitosan and 0.15% GAL Ca-Alg/Chi(CRL/PPL) samples showed the highest activity when they were dried upon reaching 27% of their initial weights. Covalent binding was achived with Chi modified with spacerarm via glutaraldehyde to get Chi(CRL/PPL). The highest IAAc production was observed when 1,3-diaminopropane was used as a spacer arm. The best ester yield was achieved in heptane, at 40 and 45 degrees C reaction temperatures, 50 mM IAA and 50 or 75 mM AA concentrations. The amount of IAAc was nearly 10 times higher for the batch type than for the continuous packed bed column reactor. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey, TUBITAK [107T919]; Scientific Research Units of the Mustafa Kemal University [09M 0501]en_US
dc.description.sponsorshipThe authors gratefully acknowledge the financial support for this work by Scientific and Technical Research Council of Turkey, TUBITAK (Project No.:107T919) and also by the Scientific Research Units of the Mustafa Kemal University (Project No.: 09M 0501).en_US
dc.identifier.doi10.1016/j.foodchem.2012.07.062
dc.identifier.endpage2332en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue4en_US
dc.identifier.pmid22980809en_US
dc.identifier.scopus2-s2.0-84865346702en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2326en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2012.07.062
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10722
dc.identifier.volume135en_US
dc.identifier.wosWOS:000309786400032en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIsoamyl acetateen_US
dc.subjectCandida rugosa lipaseen_US
dc.subjectPorcine pancreatic lipaseen_US
dc.subjectCalcium alginateen_US
dc.subjectChitosanen_US
dc.subjectImmobilisationen_US
dc.titleIsoamylacetate production by entrapped and covalently bound Candida rugosa and porcine pancreatic lipasesen_US
dc.typeArticleen_US

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