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dc.creatorVerissimo, Lizzy Ayra Alcantara-
dc.creatorSoares, Wanescy Caroliny Leite-
dc.creatorMol, Paula Chequer Gouveia-
dc.creatorMinim, Valeria Paula Rodrigues-
dc.creatorSilva, Maria do Carmo Hespanhol da-
dc.creatorMinim, Luis Antonio-
dc.identifier.citationVERISSIMO, L. A. A. et al. Optimization of flavor ester synthesis catalysed by aspergillus niger lipase. African Journal of Microbiology Research, [S.l.], v. 9, n. 13, p. 922-928, Apr. 2015.pt_BR
dc.description.abstractThe performance of Aspergillus niger lipase in catalyzing of butyl butyrate synthesis was studied as a function of reaction parameters temperature (°C), substrate molar ratio and added water (% (v/v)). A face-centered design (FCD) and response surface methodology (RSM) were applied in order to optimize the esterification yield (Y). The optimal conditions for butyl butyrate synthesis were found at 40°C, substrate molar ratio of 1:2.41 butyric acid:n-butanol and added water content of 1.05% (v/v). Under these conditions, over 94.5% of esterification was obtained in 20 h. It was verified a favorable effect of alcohol excess in relation to acid. High temperatures (above 40°C) were detrimental to the synthesis of butyl butyrate. Addition of water also provided a strong increase in esterification yield (%).This high esterification yield represents an improvement to previously reported results and confirms the potential application of Aspergillus niger lipases (ANL) in processes for producing flavor ester.pt_BR
dc.publisherAcademic Journalspt_BR
dc.rightsacesso abertopt_BR
dc.sourceAfrican Journal of Microbiology Researchpt_BR
dc.subjectAspergillus nigerpt_BR
dc.subjectButyl butyratept_BR
dc.subjectFlavor esterpt_BR
dc.titleOptimization of flavor ester synthesis catalysed by aspergillus niger lipasept_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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