Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Sun, Jingcan; Yu, Bin; Curran, Philip; Liu, Shao-Quan

doi:10.1016/j.foodchem.2012.06.119

Cited by 22 publications

(18 citation statements)

References 30 publications

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“…All milk samples, which were supplied by the same farm in a 2-d period to ensure initial consistency, were pasteurized (85°C, 15 s) before use and stored at 4°C. Palatase 20000L (EC 3.1.1.3, in liquid form, Novozymes), produced from Rhizomucor miehei, was the lipase used based on previous studies (Sun et al, 2012). The catalysis activity of Palatase 20000L was measured every 2 mo during the experimental period.…”

Section: Samples and Reagentsmentioning

confidence: 99%

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Zhang

Wang

et al. 2016

Journal of Dairy Science

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The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsværd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor.

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Section: Samples and Reagentsmentioning

confidence: 99%

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Zhang

Wang

et al. 2016

Journal of Dairy Science

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“…The significant effect of temperature, reaction time, and enzyme amount on ester yield were also reported in case of lipase-mediated synthesis of flavour-active octanoic acid esters acetate [14]. Martins et al 2011 [16] utilized central composite design of RSM for modeling the esterification reaction of butyl acetate synthesis catalyzed by Candida antarctica lipase B (Novozym 435) and reported the significance effects of transesterification variables such as temperature, alcohol molar ratio, and enzyme content on ester conversion yields.…”

Section: Model Development Statistical Analysis and Validationmentioning

confidence: 91%

“…A statistical approach was utilized to optimize the lipase. Palatase catalyzed biosynthesis of flavour-active octanoic acid esters from coconut cream and fusel oil as the biocatalyst with the influential significance of temperature, time, and enzyme amount on the ester yield [14,15]. Esterification reactions of butyl acetate and isoamyl acetate synthesis catalyzed by Candida antarctica lipase B (Novozym 435) were also optimized using response surface methodology [16,17].…”

Section: Introductionmentioning

confidence: 99%

Modeling, Simulation, and Kinetic Studies of Solvent‐Free Biosynthesis of Benzyl Acetate

Garlapati

Kumari

Mahapatra

et al. 2013

Journal of Chemistry

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Solvent-free biosynthesis of benzyl acetate through immobilized lipase-mediated transesterification has been modeled and optimized through statistical integrated artificial intelligence approach. A nonlinear response surface model has been successfully developed based on central composite design with transesterification variables, namely, molarity of alcohol, reaction time, temperature, and immobilized lipase amount as input variables and molar conversion (%) as an output variable. Statistical integrated genetic algorithm optimization approach results in an optimized molar conversion of 96.32% with the predicted transesterification variables of 0.47 M alcohol molarity in a reaction time of 13.1 h, at 37.5 ∘ C using 13.31 U of immobilized lipase. Immobilized lipase withstands more than 98% relative activity up to 6 recycles and maintains 50% relative activity until 12 recycles. The kinetic constants of benzyl acetate, namely, and max were found to be 310 mM and 0.10 mmol h −1 g −1 , respectively.

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“…In a previous study, we used coconut cream (25% of fat and 70% of water) as a starting material for the synthesis of esters, and achieved high yields of esters (Sun et al . ). Coconut cream is a relatively low‐cost food material that contains an abundant amount of short‐ and medium‐chain fatty acids.…”

Section: Introductionmentioning

confidence: 97%

“…Natural lipids or fatty materials containing a certain amount of water are of value to be used as substrates for the synthesis of flavor compounds without further processing. In a previous study, we used coconut cream (25% of fat and 70% of water) as a starting material for the synthesis of esters, and achieved high yields of esters (Sun et al 2012b). Coconut cream is a relatively low-cost food material that contains an abundant amount of shortand medium-chain fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity

Sun

Liu

2014

Journal of Food Biochemistry

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Lipases are versatile biocatalysts commonly used for flavor ester synthesis in media with low‐water activity. This research studied the mechanism of ester synthesis by lipase Palatase in coconut cream and phosphate buffer with alcohols and fatty acids. When ethanol was added as the alcohol substrate, hydrolysis of triglycerides dominated over synthesis of esters. When fusel alcohols (fusel oil) were used as the alcohol substrate, ester synthesis dominated over lipid hydrolysis. However, there was no visible pattern of fatty acid production and then reutilization in relation to ester synthesis in either case. Higher consumption of octanoic acid was obtained than that of butyric acid in both coconut cream and buffer systems spiked with the same alcohol. This indicated the preferential utilization of more hydrophobic substrates for esterification by lipase in aqueous media. These results suggest that the lipase Palatase‐catalyzed ester synthesis in aqueous media was mainly hydrophobicity‐dependent esterification. Practical Applications Esters are important flavor compounds that are applied in food products. The effects of substrate hydrophobicity and reaction environment on the catalytic behavior of a lipase during ester synthesis in an aqueous system of coconut cream and fusel oil were investigated. Useful information was obtained on the in situ generation of esters in food materials. This study has implications for lipase‐catalyzed synthesis of flavor esters in other aqueous food matrices.

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Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Cited by 22 publications

References 30 publications

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Modeling, Simulation, and Kinetic Studies of Solvent‐Free Biosynthesis of Benzyl Acetate

Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity

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