Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/118803
Title: Development of a Tailored Sol-Gel Immobilized Biocatalyst for Sustainable Synthesis of the Food Aroma Ester n-Amyl Caproate in Continuous Solventless System
Authors: Vasilescu, Corina
Paul, Cristina
Marc, Simona
Hulka, Iosif 
Péter, Francisc
UNESCO Clasification: 3206 Ciencias de la nutrición
Keywords: Candida antarctica B lipase (CalB)
Sol-gel entrapment
Response surface methodology (RSM)
Green biocatalysis
Food aroma ester production, et al
Issue Date: 2022
Journal: Foods 
Abstract: This study reports the synthesis of a hybrid sol-gel material, based on organically modified silanes (ORMOSILs) with epoxy functional groups, and its application in the stabilization of lipase type B from Candida antarctica (CalB) through sol-gel entrapment. The key immobilization parameters in the sol-gel entrapment of lipase using epoxysilanes were optimized by the design of numerous experiments, demonstrating that glycidoxypropyl-trimethoxysilane can allow the formation of a matrix with excellent properties in view of the biocatalytic esterifications catalyzed by this lipase, at an enzyme loading of 25 g/mol of silane. The characterization of the immobilized biocatalyst and the correlation of its catalytic efficiency with the morphological and physicochemical properties of the sol-gel matrix was accomplished through scanning electron microscopy (SEM), fluorescence microscopy (FM), as well as thermogravimetric and differential thermal analysis (TGA/DTA). The operational and thermal stability of lipase were increased as a result of immobilization, with the entrapped lipase retaining 99% activity after 10 successive reaction cycles in the batch solventless synthesis of n-amyl caproate. A possible correlation of optimal productivity and yield was attempted for this immobilized lipase via the continuous flow synthesis of n-amyl caproate in a solventless system. The robustness and excellent biocatalytic efficiency of the optimized biocatalyst provide a promising solution for the synthesis of food-grade flavor esters, even at larger scales.
URI: http://hdl.handle.net/10553/118803
ISSN: 2304-8158
DOI: 10.3390/foods11162485
Source: Foods [ISSN 2304-8158], v. 11 (16), 2485, (Julio 2022)
Appears in Collections:Artículos
Adobe PDF (4,57 MB)
Show full item record

SCOPUSTM   
Citations

3
checked on Oct 27, 2024

WEB OF SCIENCETM
Citations

4
checked on Oct 27, 2024

Page view(s)

53
checked on Mar 9, 2024

Download(s)

27
checked on Mar 9, 2024

Google ScholarTM

Check

Altmetric


Share



Export metadata



Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.