Data di Pubblicazione:
2019
Citazione:
Efficient Enzymatic Preparation of Flavor Esters in Water / I.C. Perdomo, S. Gianolio, A. Pinto, D. Romano, M.L. Contente, F. Paradisi, F. Molinari. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 67:23(2019 Jun 12), pp. 6517-6522. [10.1021/acs.jafc.9b01790]
Abstract:
A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
acyltransferase; biocatalysis; enzymatic acylation; flavor esters; Mycobacterium smegmatis (MsAcT)
Elenco autori:
I.C. Perdomo, S. Gianolio, A. Pinto, D. Romano, M.L. Contente, F. Paradisi, F. Molinari
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