Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30309
Enzymatic Esterification of Carboxylic Acids and Higher Alcohols in Organic Medium

Authors: D.T. Mirzarakhmetova

Abstract:

The studying of enzymatic esterification of carboxylic acids and higher alcohols was performed by esterase Saccharomyces cerevisiae in water-organic medium. Investigation of the enzyme specificity to acetic substrates showed the best result with acetic acid in esterification reactions with ethanol whereas within other carboxylic acids the esterification decreased with acids: hexanoic > pentanoic > butyric > decanoic. In relation to higher alcohols C3-C5, esterification increased with alcohols propanol < butanol < amylol. Also it was determined that esterase was more specific to alcohols with branched chain such as isobutyl alcohol and isoamyl alcohol. Data obtained may have important practical implications, for example, for application of yeast esterase in producing various volatile esters as well as in enzymatic transformation of volatile acids and toxic fusel alcohols into volatile esters by providing the production of the high quality alcoholic beverages with redused content of higher alcohols as well as with improved degustational and hygienic properties.

Keywords: esterification, enzymes in non-conventional media, higher alcohols, volatile esters, yeast esterase

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1083227

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3177

References:


[1] H. Chuang, P. Chen, W. Wang, Y. Chen, J. Shaw, "Functional proteomic analysis of rice bran esterases/lipases and characterization of a novel recombinant esterase", J. Agric. Food. Chem., vol.59, pp. 2019- 2025, 2011.
[2] D.De Barros, P.Fernandez, J.Cabral, L.Fonseca, "Operational stability of cutinase in organic solvent system: model esterification of alkyl esters", Journal of Chemical Technology&Biotechnology, vol.85, pp.1553- 1560, 2010.
[3] N.Paroul, L.Grzegozeski, V.Chiaradia, H.Treichel, R.Cansian, J.Oliveira, D. de Oliveira, "Production of geranyl propionate by enzymatic esterification of geraniol and propionic acid in solvent-free system", Journal of Chemical Technology&Biotechnology, vol.85, pp.1636-1641, 2010.
[4] A.Faujan Bin, M.Mansour Ghaffari, B.Mahiran, A.Rahman, M.Basyaruddin, "Ensymatic synthesis of betulinic acid ester as an anticancer agent: optimization study", Biocatalysis and Biotrandformation, vol.28, pp.192-200, 2010.
[5] Y.Inoue, S.Trevanichi, K.Fukuda, S.Izawa, Y.Wakai. A.Kimura, "Roles of esterase and alcohol ecetyltransferase on production of isoamyl acetate in Hansenula mrakii", J. Agric. Food. Chem., vol.45, pp.644- 649, 1997.
[6] S.Saerens, F.Delvaux, K.Verstrepen, P.Van Dijck, J.Thevelein, F.Delvaux, "Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation", Appl. Environ. Microbiol., vol.74, pp.454-461, 2008.
[7] E.Rayder, D.Mirzarakhmetova, "Yeast esterase in water-organic medium", Uzbek biological journal, Ôäû2, pp. 9-11, 2010.
[8] Vodka and ethyl alcohol. State Standard 30536-97, Minsk: IPK Izdatelstvo standartov, 1998.
[9] O. Lowry, N.Rosenbryl, A.Farr, "Protein measurement with the folin phenol reagent", J. Biol. Chem., vol.193, pp.265-275, 1954.
[10] D.Mirzarakhmetova, M.Rakhimov, S.Abdurazakova, Z.Akhmedova, "Enzymatic conversion of invertase substrates in a water-organic medium", Applied Biochemistry and Microbiology, vol.42, pp.150-155, 2006.
[11] N.Hu, D.Wu, K.Cross, S.Burikov, T.Dolenko, S.Patsaeva, D.Scheafer, "Structurability: A collective measure of the structural differences in VODKAs", J.Agric.Food.Chem., vol.58, pp.7394-7401, 2010.
[12] J.Ledauphin, H.Guichard, J.Saint-Clair, B.Picoche, D.Barillier, "Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants", J.Agric.Food.Chem., vol.51, pp.433-442, 2003.
[13] J.Ledauphin, C. Le Milbeau, D.Barillier, D.Hennequin, "Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, Mirabelle) using GC-MS and PLS-DA", J.Agric.Food.Chem., vol.58, pp.7782-7793, 2010.