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Efficient biotechnological synthesis of flavor esters using a low-cost biocatalyst with immobilized Rhizomucor miehei lipase

de Oliveira, Ulisses M. F., Lima de Matos, Leonardo J. B., de Souza, Maria Cristiane M., Pinheiro, Bruna B., dos Santos, José C. S., Gonçalves, Luciana R. B.
Molecular biology reports 2019 v.46 no.1 pp. 597-608
Rhizomucor miehei, biocatalysts, butyrates, carboxylic ester hydrolases, catalytic activity, chitosan, esterification, flavor, fruits, surfactants
In this work, the synthesis of two fruit flavor esters, namely methyl and ethyl butyrate, by lipase from Rhizomucor miehei immobilized onto chitosan in the presence of the surfactant sodium dodecyl sulfate SDS was investigated. In the optimized conditions, maximum esterification yield for ethyl butyrate and methyl butyrate was (92 ± 1%) and (89 ± 1%), respectively. Esterification yields for both reactions were comparable or even superior to the ones achieved when the synthesis was catalyzed by a commercial enzyme, Lipozyme®, at the same reaction conditions. For ethyl butyrate, the developed biocatalyst was used for seven consecutive cycles of reaction with retention of its catalytic activity. For methyl butyrate synthesis the biocatalyst was used for four consecutive cycles without loss of its catalytic activity. The results show that chitosan may be employed in obtaining biocatalysts with high catalytic efficiency and can successfully replace the currently commercial available biocatalysts.