© 2017 Elsevier B.V. The combined effect of the substrates on the ethyl butyrate (EB) synthesis (pineapple flavour) by a recombinant lipase from Rhizopus oryzae (rROL) immobilized in Octadecyl-Sepabeads has been studied. The initial concentration of butyric acid (BA) and the molar ratio butyric acid:ethanol (BA:ET) were selected as the key parameters to describe this combined effect. The study was focused on the maximization of the flavour production by applying a central composite rotatable experimental design which results were fitted to empirical models based on the response surface methodology. The obtained model predicts a major production of 0.118 mmol/h at 54.6 mM of BA initial concentration and at BA:ET initial molar ratio of 1.42. These results were validated through experimental biosynthesis reaction, obtaining a difference of less than 1%. Besides, in order to discuss in a more comprehensive approach the obtained production profile, the initial reaction rate and conversion profiles were also analyzed. This broad study shown that the highest initial reaction rate was predicted at 380 mM of BA initial concentration and at 1.45 of BA:ET initial molar ratio. These conditions were different from those that lead to the highest yield since it was shown to be strongly dependent on the initial BA initial concentration but not significantly dependent on BA:ET initial molar ratio.
|Journal||Journal of Molecular Catalysis B: Enzymatic|
|Publication status||Published - 24 Nov 2016|
- Ethyl butyrate
- Flavour synthesis
- Immobilized lipase
- Recombinant lipase
- Rhizopus oryzae