Optimization of flavor ester synthesis catalysed by aspergillus niger lipase

• Autor(a) principal: Verissimo, Lizzy Ayra Alcantara
• Data de Publicação: 2015
• Outros Autores: Soares, Wanescy Caroliny Leite, Mol, Paula Chequer Gouveia, Minim, Valeria Paula Rodrigues, Silva, Maria do Carmo Hespanhol da, Minim, Luis Antonio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: https://academicjournals.org/journal/AJMR/article-abstract/0EB869652147; http://repositorio.ufla.br/jspui/handle/1/38803
• topic: Lipase; Aspergillus niger; Esterification; Butyl butyrate; Flavor ester

The performance of Aspergillus niger lipase in catalyzing of butyl butyrate synthesis was studied as a function of reaction parameters temperature (°C), substrate molar ratio and added water (% (v/v)). A face-centered design (FCD) and response surface methodology (RSM) were applied in order to optimize the esterification yield (Y). The optimal conditions for butyl butyrate synthesis were found at 40°C, substrate molar ratio of 1:2.41 butyric acid:n-butanol and added water content of 1.05% (v/v). Under these conditions, over 94.5% of esterification was obtained in 20 h. It was verified a favorable effect of alcohol excess in relation to acid. High temperatures (above 40°C) were detrimental to the synthesis of butyl butyrate. Addition of water also provided a strong increase in esterification yield (%).This high esterification yield represents an improvement to previously reported results and confirms the potential application of Aspergillus niger lipases (ANL) in processes for producing flavor ester.