2016
DOI: 10.1007/s13205-015-0355-9
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Thermomyces lanuginosus lipase-catalyzed synthesis of natural flavor esters in a continuous flow microreactor

Abstract: Enzymatic catalysis is considered to be among the most environmental friendly processes for the synthesis of fine chemicals. In this study, lipase from Thermomyces lanuginosus (Lecitase Ultra™) was used to catalyze the synthesis of flavor esters, i.e., methyl butanoate and methyl benzoate by esterification of the acids with methanol in a microfluidic system. Maximum reaction rates of 195 and 115 mM min−1 corresponding to catalytic efficiencies (k cat/K M) of 0.30 and 0.24 min−1 mM−1 as well as yield conversion… Show more

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Cited by 30 publications
(26 citation statements)
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“…An increase in the flow rates decreased the residence time of the reactants . When the flow rate ranged from 1 to 5 µL min −1 , the residence time decreased from 24.3 to 5 min.…”
Section: Resultsmentioning
confidence: 92%
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“…An increase in the flow rates decreased the residence time of the reactants . When the flow rate ranged from 1 to 5 µL min −1 , the residence time decreased from 24.3 to 5 min.…”
Section: Resultsmentioning
confidence: 92%
“…Figure (C) shows the effects of the reaction temperature on the isoquercitrin yield in a microchannel reactor. When the reaction temperature was increased from 30 to 45 °C, steady increases in the naringinase catalytic efficiency and isoquercitrin yield were observed, which were regarded as favorable effects of increasing temperature on the heat transfer and mass transfer in a microchannel . At a temperature of 45 °C, the highest yield of 93.63 ± 1.12% was achieved.…”
Section: Resultsmentioning
confidence: 96%
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“…Due to its wide enzymatic activity, the application of Lecitase™ Ultra has been further extended to the production of 2 of 18 flavor low-chain esters i.a. methyl benzoate and methyl butanoate [28] and regioselective hydrolysis of peracetylated mono-and disaccharides to produce key intermediates in the preparation of different glycoderivatives such as oligosaccharides, glycolipids, or glycopeptides [29].…”
Section: Introductionmentioning
confidence: 99%