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Optimizing the Synthesis of Citronellyl Valerate Using Lipase from Rhizopus sp

원문정보

초록

영어

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.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

저자정보

  • 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

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