OPTIMIZATION OF FLAVOR ESTERS SYNTHESIS BY FUSARIUM SOLANI PISI CUTINASE
OPTIMIZATION OF FLAVOR ESTERS SYNTHESIS BY FUSARIUM SOLANI PISI CUTINASE
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DOI：
10.1111/j.1745-4514.2010.00535.x
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发表时间：
2012-06-01
影响因子：
4
通讯作者：
Fonseca, Luis P.
中科院分区：
文献类型：
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作者：
De Barros, Dragana P. C.;Azevedo, Ana M.;Fonseca, Luis P.
评价了茄灰镰刀菌表皮酶在有机溶剂（异辛烷）介质中合成短链烷基酯的有效性。采用五水平、四变量中心复合旋转设计。考察了酯化反应的参数、醇、酸链长度、醇、酸浓度以及反应率（酯化率和初始速率）。当底物浓度在100 ~ 180 mM之间时，C4C6酸醇链的酯化率可达95%以上。虽然酸醇链长度的增加会导致初始反应速率的降低，但收率仍然很高（合成辛酸丁酯的收率为94%）。短链烷基酯是非常重要的调味化合物，因其提供的水果香气而受到赞赏。鉴于酯类在中间体、药品、精细化学品、香料化学品、增塑剂、溶剂和食品等各种行业中的不同应用，在有机加工工业中经常遇到酯化反应。他们被用于水果味产品（即饮料，糖果，果冻和果酱），烘焙食品，葡萄酒和乳制品（即培养黄油，酸奶油，酸奶和奶酪）。因此，复合香精和香料是一种复杂的混合物，旨在为加工食品和饮料带来诱人的味道和香气，或为香水、洗漱用品和家用清洁剂等消费品带来令人愉悦的香味。
The effectiveness of Fusarium solani pisi cutinase-mediated synthesis of short-chain alkyl esters in organic solvent (iso-octane) media was evaluated. A five-level, four-variable Central Composite Rotatable Design was employed. The parameters, chain length of alcohols and acids, alcohol and acid concentration, and the response (esterification yield and initial rate) were evaluated. The cutinase displayed an esterification yield above 95% for the C4C6 acid and alcohol chain length with an optimal substrate concentration between 100 and 180 mM. Although an increase in acid and alcohol chain length resulted in a decrease of initial rate of reaction, the yield remained high (94% for the synthesis of butyl octanoate). PRACTICAL APPLICATIONS Short chain alkyl esters are very important flavoring compounds, appreciated for the fruity aroma they provide. Esterification is frequently encountered in the organic process industry in view of the diverse applications of esters in a variety of industries such as intermediates, pharmaceuticals, fine chemicals, fragrance and flavor chemicals, plasticizers, solvents and food. They are employed in fruit-flavored products (i.e., beverages, candies, jellies and jams), baked goods, wines and dairy products (i.e., cultured butter, sour cream, yogurt and cheese). Compounded flavor and fragrances are thus complex blends designed to impart either an attractive taste and aroma to processed foods and beverages, or a pleasing scent to consumer products such as perfumes, toiletries and household cleaners.