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Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77

Shu-Wei Chang ; Institute of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202, Taiwan
Jei-Fu Shaw ; Institute of Botany, Academia Sinica, Nankang, Taipei 115, Taiwan
Chwen-Jen Shieh ; Institute of Botany, Academia Sinica, Nankang, Taipei 115, Taiwan

Puni tekst: engleski, pdf (223 KB) str. 237-242 preuzimanja: 280* citiraj
APA 6th Edition
Chang, S., Shaw, J. i Shieh, C. (2003). Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77. Food Technology and Biotechnology, 41 (3), 237-242. Preuzeto s https://hrcak.srce.hr/118629
MLA 8th Edition
Chang, Shu-Wei, et al. "Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77." Food Technology and Biotechnology, vol. 41, br. 3, 2003, str. 237-242. https://hrcak.srce.hr/118629. Citirano 20.10.2021.
Chicago 17th Edition
Chang, Shu-Wei, Jei-Fu Shaw i Chwen-Jen Shieh. "Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77." Food Technology and Biotechnology 41, br. 3 (2003): 237-242. https://hrcak.srce.hr/118629
Harvard
Chang, S., Shaw, J., i Shieh, C. (2003). 'Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77', Food Technology and Biotechnology, 41(3), str. 237-242. Preuzeto s: https://hrcak.srce.hr/118629 (Datum pristupa: 20.10.2021.)
Vancouver
Chang S, Shaw J, Shieh C. Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77. Food Technology and Biotechnology [Internet]. 2003 [pristupljeno 20.10.2021.];41(3):237-242. Dostupno na: https://hrcak.srce.hr/118629
IEEE
S. Chang, J. Shaw i C. Shieh, "Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77", Food Technology and Biotechnology, vol.41, br. 3, str. 237-242, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/118629. [Citirano: 20.10.2021.]

Sažetak
Hexyl butyrate, a green note flavour compound, is widely used in the food industry. The ability of immobilised lipase (Lipozyme IM-77) from Rhizomucor miehei to catalyse the transesterification of hexanol and tributyrin was investigated in this study. Response surface methodology (RSM) and five-level-five-factor central composite rotatable design (CCRD) were employed to evaluate the effects of synthesis parameters, such as reaction time (2 to 10 h), temperature (25 to 65 °C), enzyme amount (10 to 50 %), substrate amount (in mol) ratio of tributyrin to hexanol (1:1 to 3:1), and added water content (0 to 20 %), on percentage amount (in mol) conversion of hexyl butyrate by transesterification. Reaction time and enzyme amount were the most important variables and substrate amount (in mol) ratio had less effect on the percentage of amount (in mol) conversion. Based on canonical analysis, the optimum synthesis conditions were: reaction time 8.3 h, temperature
50 °C, enzyme amount 42.7 %, substrate amount (in mol) ratio 1.8:1, and added water 12.6 %. The predicted value was 96.2 % and actual experimental value 95.3 % of the amount (in mol) conversion.

Ključne riječi
biosynthesis; hexanol, lipase; response surface methodology; transesterification

Hrčak ID: 118629

URI
https://hrcak.srce.hr/118629

Posjeta: 468 *