Lipase has high commercial interest with diverse applicability in the industry like esters formation from the triacylglycerol and also catalysis in the reaction conditions during ester formation. Recently, the diet and a heathy style have conquered the population, and because of this, products that do not compromise the health of the consumer are being tested and developed in order to take care of the expectations of this new niche. The ester production by enzymatic via arrives to supply these necessities for being natural, since aromas obtained this way many times present a more similar characteristic aroma and odor to the natural one when compared with the ones produced through conventional methodologies. The objective of this work is to obtain esters of low molecular weight: isoamile acetate, hexyl acetate and ethyl valerate from Bukholderia cepacia lipase. Since the mechanisms of obtaining flavor esters using Bukholderia cepacia lipase are not well known, the synthesis of esters will be studied in systems that contain water in the medium with solvent-free system and in organic solvent. For the systems with organic solvent, the choice of the solvent will be based on optimum result in the studies of the activity and stability of lipase in the presence of different solvents. From preliminary studies it will be possible to establish the ideal conditions of the factorial planning of experiments for esters production. A 23 factorial planning will be carried out to evaluate the amount of water in the medium, the effect of acid to alcohol molar rate and the concentration of lipase on the response specific variable related to ester production yield. After the medium conditions are established, a study on the reuse of the biocatalisador in the esterification reactions will be made, in order to measure how many cycles will be possible to use same immobilized lipase.
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