Metal-Chelate Immobilization of Lipase onto Polyethylenimine Coated MCM-41 for Apple Flavor Synthesis

Abstract

An enzyme immobilized on a mesoporous silica nanoparticle can serve as a multiple catalyst for the synthesis of industrially useful chemicals. In this work, MCM-41 nanoparticles were coated with polyethylenimine (MCM-41@PEI) and further modified by chelation of divalent metal ions (M = Co, Cu, or Pd) to produce metal-chelated silica nanoparticles (MCM-41@PEI-M). Thermomyces lanuginosa lipase (TLL) was immobilized onto MCM-41, MCM-41@PEI, and MCM-41@PEI-M by physical adsorption. Maximum immobilization yield and efficiency of 75 ± 3.5 and 65 ± 2.7% were obtained for MCM@PEI-Co, respectively. The highest biocatalytic activity at extremely acidic and basic pH (pH = 3 and 10) values were achieved for MCM-PEI-Co and MCM-PEI-Cu, respectively. Optimum enzymatic activity was observed for MCM-41@PEI-Co at 75 °C, while immobilized lipase on the Co-chelated support retained 70% of its initial activity after 14 days of storage at room temperature. Due to its efficient catalytic performance, MCM-41@PEI-Co was selected for the synthesis of ethyl valerate in the presence of valeric acid and ethanol. The enzymatic esterification yield for immobilized lipase onto MCM-41@PEI-Co was 60 and 53%, respectively, after 24 h of incubation in n-hexane and dimethyl sulfoxide media. Graphical Abstract Divalent metal chelated polyethylenimine coated MCM-41 (MCM-41@PEI-M) was used for immobilization of Thermomyces lanuginosa lipase catalyzing green apple flavor preparation.

Preparation, Optimization, and Characterization of Natural Apple Essence‐Loaded Liposomes

“…In this test, many volatile compounds in AEL had been identified by HS-SPME-GC/MS, but only 15 compounds were listed as the predominant flavor characteristics in apple fruit based on the previous study (Espino-Diaz et al, 2016). The major flavor compounds in AEL were alcohols, aldehydes and esters, which were similar to the formula of apple-like flavor (Sadighi et al, 2017). The most abundant substance was 1-hexanol, followed by (E)-2-hexenal and hexanal, with peak area percent of 41.60, 14.76, and 13.78%, respectively (Table 3).…”

“…However, natural essential oils are mostly in lipid form and highly volatile, and have low boiling point and poor water solubility, which limited their applications (Kwan & Davidovpardo, ). As a typical fruit essence, natural apple essence has been well accepted as a flavor enhancer, but its application is again restricted due to its high volatility (Dixon & Hewett, ; Espino‐Diaz, Molina‐Corral, Sepulveda, Gonzalez‐Aguilar, & Olivas, ; Sadighi et al., ). Therefore, technologies to produce stable and reproducible apple essence as a flavor enhancer are important and necessary.…”

“…As a typical fruit essence, natural apple essence has been well accepted as a flavor enhancer, but its application is again restricted due to its high volatility (Dixon & Hewett, 2000;Espino-Diaz, Molina-Corral, Sepulveda, Gonzalez-Aguilar, JFDS-2018-1475Submitted 9/17/2018, Accepted 1/4/2019. & Olivas, 2016;Sadighi et al, 2017). Therefore, technologies to produce stable and reproducible apple essence as a flavor enhancer are important and necessary.…”

Functionalized Ordered Mesoporous Silicas (MCM-41): Synthesis and Applications in Catalysis

“…Faramarzi-Khoobi et al [60] took advantage of this strategy for the immobilization of a lipase. To do so, polyethylenimie (PEI) coated MCM-41 was prepared by treatment of MCM-41 with [3-(2,3-epoxypropoxy)propyl] (EPO) in toluene at 80 • C. The, the resulting solid was exposed to different solutions of divalent metal ions (Co 2+ , Cu 2+ , and Pd 2+ ).…”

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

“…Enzymes have been used in the food industry for centuries. Popular enzymes used in food processing include diastase for starch hydrolysis, pectinase of pectin hydrolysis, lipase for hydrolyzing fats and protease in the production of soy products (Fernandes & Carvalho, 2016;Sadighi et al, 2017). Enzymes are obtained from the extracts of plants or animal tissues.…”