Enzymatic synthesis of fruit flavor esters by immobilized lipase from Rhizopus oligosporus optimized with response surface methodology

2009 ◽  
Vol 60 (1-2) ◽  
pp. 57-63 ◽  
Author(s):  
Paramita Mahapatra ◽  
Annapurna Kumari ◽  
Vijay Kumar Garlapati ◽  
Rintu Banerjee ◽  
Ahindra Nag
2019 ◽  
Vol 19 (4) ◽  
pp. 849
Author(s):  
Nurul Atikah Amin Yusof ◽  
Nursyamsyila Mat Hadzir ◽  
Siti Efliza Ashari ◽  
Nor Suhaila Mohamad Hanapi ◽  
Rossuriati Dol Hamid

Optimization of the lipase catalyzed enzymatic synthesis of betulinic acid amide in the presence of immobilized lipase, Novozym 435 from Candida antartica as a biocatalyst was studied. Response surface methodology (RSM) and 5-level-4-factor central-composite rotatable design (CCRD) were employed to evaluate the effects of the synthesis parameters, such as reaction time (20–36 h), reaction temperature (37–45 °C), substrate molar ratio of betulinic acid to butylamine (1:1–1:3), and enzyme amounts (80–120 mg) on the percentage yield of betulinic acid amide by direct amidation reaction. The optimum conditions for synthesis were: reaction time of 28 h 33 min, reaction temperature of 42.92 °C, substrate molar ratio of 1:2.21, and enzyme amount of 97.77 mg. The percentage yield of actual experimental values obtained 65.09% which compared well with the maximum predicted value of 67.23%. The obtained amide was characterized by GC, GCMS and 13C NMR. Betulinic acid amide (BAA) showed a better cytotoxicity compared to betulinic acid as the concentration inhibited 50% of the cell growth (IC50) against MDA-MB-231 cell line (IC50 < 30 µg/mL).


2012 ◽  
Vol 6 (1) ◽  
pp. 77-85
Author(s):  
Imen Aissa ◽  
Mohamed Sellami ◽  
Amel Kamoun ◽  
Youssef Gargouri ◽  
Nabil Miled

2012 ◽  
Vol 6 (1) ◽  
pp. 77-85 ◽  
Author(s):  
Imen Aissa ◽  
Mohamed Sellami ◽  
Amel Kamoun ◽  
Youssef Gargouri ◽  
Nabil Miled

2015 ◽  
Vol 50 (11) ◽  
pp. 1852-1858 ◽  
Author(s):  
Xiao-Sheng Lin ◽  
Qing Wen ◽  
Ze-Lin Huang ◽  
Yu-Zheng Cai ◽  
Peter J. Halling ◽  
...  

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