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Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate

Vitor Cardoso Aragão ; Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil
Maria Rita Alaniz Porto ; Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil
Carlos André Veiga Burkert ; Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil
Susana Juliano Kalil ; Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil
Janaína Fernandes de Medeiros Burkert ; Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil

Puni tekst: engleski, pdf (1 MB) str. 103-110 preuzimanja: 1.194* citiraj
APA 6th Edition
Cardoso Aragão, V., Alaniz Porto, M.R., Veiga Burkert, C.A., Kalil, S.J. i Fernandes de Medeiros Burkert, J. (2011). Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate. Food Technology and Biotechnology, 49 (1), 103-110. Preuzeto s https://hrcak.srce.hr/65627
MLA 8th Edition
Cardoso Aragão, Vitor, et al. "Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate." Food Technology and Biotechnology, vol. 49, br. 1, 2011, str. 103-110. https://hrcak.srce.hr/65627. Citirano 20.10.2021.
Chicago 17th Edition
Cardoso Aragão, Vitor, Maria Rita Alaniz Porto, Carlos André Veiga Burkert, Susana Juliano Kalil i Janaína Fernandes de Medeiros Burkert. "Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate." Food Technology and Biotechnology 49, br. 1 (2011): 103-110. https://hrcak.srce.hr/65627
Harvard
Cardoso Aragão, V., et al. (2011). 'Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate', Food Technology and Biotechnology, 49(1), str. 103-110. Preuzeto s: https://hrcak.srce.hr/65627 (Datum pristupa: 20.10.2021.)
Vancouver
Cardoso Aragão V, Alaniz Porto MR, Veiga Burkert CA, Kalil SJ, Fernandes de Medeiros Burkert J. Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate. Food Technology and Biotechnology [Internet]. 2011 [pristupljeno 20.10.2021.];49(1):103-110. Dostupno na: https://hrcak.srce.hr/65627
IEEE
V. Cardoso Aragão, M.R. Alaniz Porto, C.A. Veiga Burkert, S.J. Kalil i J. Fernandes de Medeiros Burkert, "Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate", Food Technology and Biotechnology, vol.49, br. 1, str. 103-110, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65627. [Citirano: 20.10.2021.]

Sažetak
Response surface methodology was used to determine optimum conditions for the esterification of ethanol and butyric acid to produce a flavour ester using immobilized lipase. Various reaction parameters including butyric acid concentration, enzyme concentration, temperature and ethanol/butyric acid molar ratio affecting ethyl butyrate production were investigated using a fractional factorial design 24–1. Based on the results from the first factorial design, all of the variables which were significant in the process were selected to be used in a 24 central composite rotatable design (CCRD). The optimum conditions for the enzymatic reaction were obtained at a 90 mM butyric acid concentration using a 7.7 g/L enzyme concentration at 45 °C and the ethanol/butyric acid molar ratio of 1:1 for 3 h. The esterification percentage, under these conditions, was 87 %.

Ključne riječi
ethyl butyrate; immobilized lipase; esterification; optimization; enzymatic synthesis

Hrčak ID: 65627

URI
https://hrcak.srce.hr/65627

[hrvatski]

Posjeta: 1.547 *