Microwave-assisted lipase-catalyzed synthesis of polyethylene glycol stearate in a solvent-free system

Nhivekar, Girish S.; Rathod, Virendra K.

doi:10.1016/j.jics.2021.100131

Cited by 8 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the MW system, the E a was much lower than that in the CT system, which proved that the reaction was faster, and the product was formed faster. Similar results were obtained during the synthesis of ethyl laurate and polyethylene glycol stearate catalyzed by MW‐assisted LA in solvent‐free system (Jaiswal & Rathod, 2021; Nhivekar & Rathod, 2021). The highest E a of biocatalytic synthesis of isoamyl butyrate in solvent‐free system was 7 kJ/mol, which was much lower than 16 kJ/mol in the CT system (Bansode & Rathod, 2018).…”

Section: Effect Of Microwave Irradiation On Kinetics Of Enzyme Reactionssupporting

confidence: 80%

“…When ethyl laurate was synthesized at 35–45°C, the conversion boosted from 65.98% to 98.01% in 10 min (Jaiswal & Rathod, 2021). The CALB ex 10000 LA catalyzed the synthesis of polyethylene glycol stearate, and the maximum conversion was 85% at 60°C for 70 min (Nhivekar & Rathod, 2021). It was also found that the enzyme activity was heightened with the increase in the MW power.…”

Section: Effect Of Microwave Irradiation On Enzyme Activitymentioning

confidence: 99%

See 1 more Smart Citation

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Cao

Wang

Liu

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power NOMENCLATURE/ABBREVIATIONS: A, frequency factor (-); APX, ascorbate peroxidase; CALB ex 10000 LA, Candida antarctica lipase B expressed in yeast cells; CAT, catalase; Cat L, cathepsin L; CTH, conventional heating; D R (D 1 ) and D L (D 2 ), the time required for inactivation of 90% of the activity of the thermosensitive and thermoresistant fractions, respectively (s); D w , the time for the first decimal reduction (s); D w , ref , the time for the first decimal reduction at T ref (s); E a , energy of activation (J/mol); Fermase CALB10,000, Candida antarctica lipase B immobilized on microporous and hydrophobic polyacrylate beads using covalent binding; k, rate constant (min −1 ); k R (k 1 ) and k L (k 2 ), the inactivation rate constants for heat-resistant and heat-labile enzyme fractions, respectively (s −1 ); LA, lipase activity; LA QLM, thermophilic lipase QLM from Alcaligenes sp.; MWH, microwave heating; Novozym 435, Candida antarctica lipase B immobilized using an acrylic resin support; POD, peroxidase; PPO, polyphenol oxidase; SOD, superoxide dismutase; TG, transglutaminase; T ref , equivalent isothermal processing time at a given reference temperature ( • C); z w , the temperature increase that reduces D w by 90% ( • C); β, the shape parameter of the Weibull distribution (-); ΔG, Gibbs free energy (kJ/mol); ΔH, enthalpy change (kJ/mol); ΔS, entropy change (kJ/mol/K); δ T , the time for the first decimal reduction at a given temperature T (s).Hongwei Cao and Xiaoxue Wang contributed equally to this work.

show abstract

Section: Effect Of Microwave Irradiation On Kinetics Of Enzyme Reactionssupporting

confidence: 80%

Section: Effect Of Microwave Irradiation On Enzyme Activitymentioning

confidence: 99%

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Cao

Wang

Liu

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…In a similar investigation, C. antarctica lipase B expressed in yeast cells, CALBex10000, known as Fermase, a commercial enzyme immobilized on polyacrylate beads, was used as a catalyst in the microwave-assisted synthesis of polyethylene glycol stearate in a solvent-free system, as illustrated in Figure . Under microwave irradiation conditions (500 W, 70 min, and 60 °C), the highest conversion yield was 85%.…”

Section: Different Triggering Methodsmentioning

confidence: 99%

Section: Different Triggering Methodsmentioning

confidence: 99%

Propelling of Enzyme Activity by Using Different Triggering Strategies: Applications and Perspectives

Dik,

Bakar,

Ulu

et al. 2023

Ind. Eng. Chem. Res.

View full text Add to dashboard Cite

“…The use of microwaves in accelerating reactions has also been categorized as a green reaction due to less waste being produced and the speed at which the desired product is formed. − The application of microwaves to accelerate the esterification reaction for the manufacture of ethyl laurate using a lipase enzyme catalyst has been explored and is proven to produce emollient ester with high yields and in a short reaction time . Other researchers have shown that the esterification reaction for the production of polyethylene glycol stearate can be accelerated from 360 to 70 min by using microwave radiation and lipase enzyme catalysts . However, based on a literature search, there has been no research on the use of microwaves to accelerate the esterification reaction for the manufacture of IPM and IPP with the enzyme lipase as a catalyst.…”

Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Enzymatic Esterification Production of Emollient Esters

Sitepu,

Hudiyono,

Sinaga

et al. 2023

ACS Omega

View full text Add to dashboard Cite

Currently, esterification production of isopropyl myristate (IPM) or isopropyl palmitate (IPP) uses a homogeneous or heterogeneous acid substance as a catalyst and is conducted at high temperatures and pressures. Utilization of this type of catalyst requires an additional postproduction process (neutralization and purification), which burdens the production cost. Microwave enzymatic esterification is a simple and fast method. The results showed that reaction time, ratio molar of fatty acids to isopropyl alcohol, catalyst weight, and microwave power have a significant effect on the IPM or IPP conversion. Further, the energy consumption of this process is less than other enzymatic esterification and is certainly more energy efficient, which could save 99 and 29% of processing time.

show abstract

Microwave-assisted lipase-catalyzed synthesis of polyethylene glycol stearate in a solvent-free system

Cited by 8 publications

References 40 publications

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Propelling of Enzyme Activity by Using Different Triggering Strategies: Applications and Perspectives

Microwave-Assisted Enzymatic Esterification Production of Emollient Esters

Contact Info

Product

Resources

About