Flavour esters are significant fragrance compounds with substantial applications in the food, cosmetic and pharmaceutical industries.Enzymatic synthesis of flavour esters catalyzed by lipase has the advantages of mild reaction conditions, high selectivity and minimal pollution.However, the activity of free lipase can suffer significant losses in organic solvents.In order to enhance the stability of lipase, the study first immobilized lipase on macroporous resins through adsorption, followed by acrylation modification and polymerization reaction on the surface of the enzyme protein to form a gel coated encapsulation.The stability of the immobilized lipase prepared in this way was greatly improved.Subsequently, the immobilized enzyme was employed to synthesize butyl acetate and isoamyl acetate through esterification and transesterification reactions, respectively.The results showed that using n-heptane as the solvent, with both acetic acid and butanol at 0.1 mol/L, and adding 1 g of the immobilized enzyme, the synthesis rate of butyl acetate reached 93.05% after 12 h of reaction at 45 ℃, and it still maintained a 70.83% ester synthesis rate after four cycles of reuse.In a 3 mL solution of vinyl acetate, with 0.8 mol/L isoamyl alcohol and 0.5 g of the immobilized enzyme, the synthesis rate of isoamyl acetate reached 92.35% after 14 hours of reaction at 45 ℃, and it still had an 84.80% ester synthesis rate after four cycles of reuse. This research established a novel method for immobilization of lipase, which laid a foundation for the preparation of flavor esters.
WEI Shenghua
,
CHENG Yaona
,
GAO Biyun
,
ZHENG Rui
,
CHEN Yuyi
,
ZHENG Ziang
,
CHEN Yinhao
. Immobilization of lipase on macroporous resins followed by gel-coated and its application for synthesis of flavour esters[J]. Food and Fermentation Industries, 2024
, 50(17)
: 148
-155
.
DOI: 10.13995/j.cnki.11-1802/ts.039693
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