Response surface methodology approach for the synthesis of ethyl butyrate

Response surface methodology was used to determine optimum conditions for the esterification of ethanol and butyric acid to produce a flavour ester using immobilized lipase. Various reaction parameters including butyric acid concentration, enzyme concentration, temperature and ethanol/butyric acid m...

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Bibliographic Details
Published in:Food technology and biotechnology 2011-01, Vol.49 (1), p.103-110
Main Authors: Aragao, Vitor Cardoso, Porto, Maria Rita Alaniz, Burkert, Carlos Andre Veiga, Kalil, Susana Juliano, Burkert, Janaina Fernandes de Medeiros
Format: Article
Language:English
Subjects:
Alcohol
enzymatic synthesis
Enzyme kinetics
Enzymes
esterification
Ethanol
ethyl butyrate
Experiments
Fatty acids
Food
immobilized lipase
optimization
Temperature
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Summary:Response surface methodology was used to determine optimum conditions for the esterification of ethanol and butyric acid to produce a flavour ester using immobilized lipase. Various reaction parameters including butyric acid concentration, enzyme concentration, temperature and ethanol/butyric acid molar ratio affecting ethyl butyrate production were investigated using a fractional factorial design [2.sup.4-1]. Based on the results from the first factorial design, all of the variables which were significant in the process were selected to be used in a [2.sup.4] central composite rotatable design (CCRD). The optimum conditions for the enzymatic reaction were obtained at a 90 mM butyric acid concentration using a 7.7 g/L enzyme concentration at 45°C and the ethanol/butyric acid molar ratio of 1.1 for 3 h. The esterification percentage, under these conditions, was 87 %. Key words. ethyl butyrate, immobilized lipase, esterification, optimization, enzymatic synthesis
ISSN:1330-9862
1334-2606