Production of aroma esters by immobilized Candida rugosa and porcine pancreatic lipase into calcium alginate gel

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dc.contributor.authorOzyilmaz, Gul
dc.contributor.authorGezer, Esra
dc.date.accessioned2024-09-18T20:06:25Z
dc.date.available2024-09-18T20:06:25Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.descriptionInternational Enzyme Engineering Symposium (IEES 2008) -- OCT 01-05, 2008 -- Kusadasi, TURKEYen_US
dc.description.abstractCandida rugosa lipase (CRL) and porcine pancreatic lipase (PPL) were immobilized into calcium alginate (Ca-Alg) gel beads by means of entrapment and were used to produce three industrially important flavour esters, namely isoamyl acetate (banana flavour), ethyl valerate (green apple flavour) and butyl acetate (pineapple flavour). Immobilization conditions were optimized in terms of sodium alginate (Na-Alg) and CaCl2 concentrations by determination of the entrapped enzyme amount as well as by esterification of 4-nitrophenol and acetic acid. The best results were obtained at 2.5% Na-Alg and 2.5 M CaCl2 for CRL while at 2.5% Na-Alg and 2.0 M CaCl2 for PPL On carrying out flavour syntheses in solvent-free medium and also in hexane medium, higher ester yields were obtained in hexane medium for all esters and both types of lipases. Ester esterification efficiency increased in parallel with both enzyme concentrations at immobilization medium and the immobilized lipase amount in esterification medium. Maximum ester production was observed between 40 and 50 degrees C for CRL and PPL Besides, the effect of substrate concentrations on ester conversion was remarkable. The best ester yield was obtained for isoamyl acetate when immobilized PPL was used. (C) 2009 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.molcatb.2009.04.013
dc.identifier.endpage145en_US
dc.identifier.issn1381-1177
dc.identifier.issn1873-3158
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-77951976520en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage140en_US
dc.identifier.urihttps://doi.org/10.1016/j.molcatb.2009.04.013
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8509
dc.identifier.volume64en_US
dc.identifier.wosWOS:000278705500006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Molecular Catalysis B-Enzymaticen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCandida rugosa lipaseen_US
dc.subjectPorcine pancreatic lipaseen_US
dc.subjectCalcium alginateen_US
dc.subjectIsoamyl acetateen_US
dc.subjectEthyl valerateen_US
dc.subjectButyl acetateen_US
dc.titleProduction of aroma esters by immobilized Candida rugosa and porcine pancreatic lipase into calcium alginate gelen_US
dc.typeConference Objecten_US

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