Efficient and sustainable preparation of cinnamic acid flavor esters by immobilized lipase microarray

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成果类型：

期刊论文

作者：

Chen, Jinhang;Zhang, Yi;Zhong, Huaying;Zhu, Hao;Wang, Hongxun;...

通讯作者：

Yi Zhang<&wdkj&>Mingming Zheng

作者机构：

[Zhong, Huaying; Zhang, Yi; Chen, Jinhang; Zhu, Hao; Zheng, Mingming] Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Hubei Hongshan Lab,Key Lab Oilseeds Proc,Minist Ag, Wuhan 430062, Peoples R China.

[Wang, Hongxun; Chen, Jinhang; Zheng, Mingming] Wuhan Polytech Univ, Sch Life Sci & Technol, Wuhan 430023, Hubei, Peoples R China.

[Goh, Kheng-Lim] Newcastle Univ Singapore, 172A Ang Mo Kio Ave 8 05-01, Singapore 599493, Singapore.

[Zhang, Juntao] Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Yi Zhang; Mingming Zheng] O

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, 430062, China<&wdkj&>Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, 430062, China<&wdkj&>School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei, 430023, China

语种：

英文

关键词：

Cinnamic acid;Enzymatic esterification;Immobilized lipase;Flavor esters

期刊：

LWT

ISSN：

0023-6438

年：

2023

卷：

173

页码：

114322

DOI：

10.1016/j.lwt.2022.114322

基金类别：

National Key Research and Devel-opment Project of China; National Natural Science Foundation of China; Hubei Prov-ince Natural Science Foundation of China; Central Public-interest Scientific Institution Basal Research Fund; Agricultural Science and Technology Inno-vation Project of the Chinese Academy of Agricultural Sciences; [2021YFD2100303]; [31972038]; [32272271]; [2021CFB209]; [1610172022014]; [CAAS-ASTIP-2016-OCRI]

机构署名：

本校为其他机构

院系归属：

化学与环境工程学院

摘要：

Green and effective synthesis of flavor esters is a long-term interest in food, cosmetic and pharmaceutical in-dustries. Here, an immobilized lipase microarray was prepared by immobilizing lipase CSL on hydrophobically modified ordered mesoporous silicon (CSL@OMS-C-8) for the enzymatic production of cinnamic esters with different flavors. The results showed that the CSL@OMS-C-8, with an immobilization capacity of 249.3 +/- 11.1 mg/g, exhibited 1.6 times higher catalytic activity than that of free lipase at the optimum temperature of 70 degrees C. The maximum yield of benzyl cinnamate reached 9...

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Efficient and sustainable preparation of cinnamic acid flavor esters by immobilized lipase microarray

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