Efficient and sustainable preparation of cinnamic acid flavor esters by immobilized lipase microarray
نویسندگان
چکیده
Green and effective synthesis of flavor esters is a long-term interest in food, cosmetic pharmaceutical industries. Here, an immobilized lipase microarray was prepared by immobilizing CSL on hydrophobically modified ordered mesoporous silicon ([email protected]8) for the enzymatic production cinnamic with different flavors. The results showed that [email protected]8, immobilization capacity 249.3 ± 11.1 mg/g, exhibited 1.6 times higher catalytic activity than free at optimum temperature 70 °C. maximum yield benzyl cinnamate reached 97.3% 2 h corresponding CE value 650.5 μmol/g · h, leading to highest record compared current literature. Besides, protected]8 could maintain 81.4 1.1% conversion acid after five-cycle reuse, thus revealing high stability reusability lipase. Finally, broad applicability confirmed its successfully catalyze methyl cinnamate, ethyl butyl geranyl isoamyl cinnamate. This study reveals new insights efficient sustainable approach produce natural and, consequently, pave way clean food
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2023
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.114322