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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)

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Author(s):
Padilha, Giovana S. [1] ; Tambourgi, Elias B. [2] ; Alegre, Ranulfo M. [3]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Sch Appl Sci, Res Grp Mfg Adv Mat, UNICAMP, FCA, Campus Limeira 1300, Pedro Zaccaria St, BR-13484350 Limeira, SP - Brazil
[2] Univ Estadual Campinas, Dept Chem Syst Engn, Sch Chem Engn, Campinas, SP - Brazil
[3] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Chemical Engineering Communications; v. 205, n. 1, p. 23-33, 2018.
Web of Science Citations: 5
Abstract

The alginate in bead forms was used to immobilize Burkholderia cepacia lipase. The microencapsulation technique for lipase entrapment was a 2% (w/v) of sodium alginate concentration prepared by ionic gelation using calcium chloride as the cross-linking agent in a gelling solution. The beads were tested in different solvents as acetone, chloroform, toluene, n-hexane, and n-heptane. Over a 5-day period (120h), the n-heptane maintained the reasonable (excellent) residual activity of the immobilized lipase. Morphological studies on reused beads and new beads were performed. All beads for isoamyl acetate yield were tested. The reused bead leaches substantially, with a maximum ester yield of 92%. With modifications in the molar ratios, the synthesis of banana flavor (isoamyl acetate) was performed in both the alcohol per acid and acid per alcohol excesses. (AU)

FAPESP's process: 11/19394-3 - Study of the Application of Alginate Immobilized Burkholderia cepacia Lipase in Esterification Reaction to Ester Flavors Production
Grantee:Giovana da Silva Padilha
Support type: Scholarships in Brazil - Post-Doctorate