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Optimizing the Synthesis of Citronellyl Valerate Using Lipase from Rhizopus sp

De Melo, Lauro Luis M. M. (Department of Food Science, Faculty of Food Engineering, Campinas State University)
Pastore, Gbiucia M. (Department of Food Science, Faculty of Food Engineering, Campinas State University)
Macedo, Gabriela A. (Department of Food Science, Faculty of Food Engineering, Campinas State University)

Publication Information

Food Science and Biotechnology / v.14, no.3, 2005 , pp. 368-370 More about this Journal

Abstract

Citronellyl valerate was synthesized by a lipase from a Rhizopus sp strain isolated and the lipase produced, at UNICAMP, Brazil. Direct esterification was performed in a solvent-free medium to produce the flavor ester. Response surface methodology was used to optimize the process with respect to the substrate molar ratio and lipase concentration. The results show that the synthesis of citronellyl valerate can be carried out in a solvent-free medium, the maximum ester conversion rate achieved being 91.5% after 48 hours of reaction time.

Keywords

enzymatic synthesis; esters; Rhizopus; lipase;

Citations & Related Records

Times Cited By Web Of Science : 1 (Related Records In Web of Science)

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