Alternative method to improve the ethyl valerate yield using an immobilised Burkholderia cepacia lipase

Author(s)

Moreira, Wellington Correa ^[1] ; Pereira Elias, Alfredo Luis ^[1] ; Osorio, Wislei Riuper ^{[2, 1]} ; Padilha, Giovana Silva ^[1]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Sch Appl Sci FCA, Res Grp Mfg Adv Mat CPMMA, Campus 2, 1300 Pedro Zaccaria St, BR-13484350 Limeira, SP - Brazil

^[2] Univ Estadual Campinas, Sch Technol, Limeira, SP - Brazil

• Document type: Journal article
• Source: Journal of Microencapsulation; v. 36, n. 4, p. 327-337, MAY 19 2019.
• Web of Science Citations: 0

Abstract

This study is focussed on a biocatalysing chemical synthesis in order to produce a green apple flavour (ethyl valerate) using an immobilised lipase from Burkholderia cepacia. A strategy to improve the lipase stability during the esterification is used. In order to increase the ethyl valerate efficiency, an alternative method using the buffer pH to dissolve the lipase into alginate is proposed. Parameters of the immobilised lipase such as pH, temperature, activation energy and stirring speed are evaluated. The optimal condition using the substrate concentration and the lipase loading is provided. After 5 recyclability cycles, the immobilised lipase reveals a decreasing similar to 25% in the ethyl valerate yield. An economical ester synthetising associated with the esterification efficiency is evidenced. This induces that a potential industrial application can be considered. This due to the demand for ethyl valerate in the flavour industry is required. (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 Opportunities: Scholarships in Brazil - Post-Doctoral