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

Autor(es)

Padilha, Giovana S. ^[1] ; Tambourgi, Elias B. ^[2] ; Alegre, Ranulfo M. ^[3]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Chemical Engineering Communications; v. 205, n. 1, p. 23-33, 2018.
• Citações Web of Science: 5

Resumo

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)

• Processo FAPESP: 11/19394-3 - Estudo da Aplicação da Lipase de Burkholderia cepacia Imobilizada em Géis de Alginato em Reações de Esterificação para Obtenção de Ésteres Flavorizantes
• Beneficiário: Giovana da Silva Padilha
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado