IMPROVEMENT OF ENZYMATIC-SYNTHESIS YIELDS OF FLAVOR ACETATES - THE EXAMPLE OF THE ISOAMYL ACETATE

被引：39

作者：

RAZAFINDRALAMBO, H ^{[1
]}

BLECKER, C ^{[1
]}

LOGNAY, G ^{[1
]}

MARLIER, M ^{[1
]}

WATHELET, JP ^{[1
]}

SEVERIN, M ^{[1
]}

机构：

[1] FAC AGR SCI GEMBLOUX,DEPT ORGAN CHEM,GEMBLOUX,BELGIUM

来源：

BIOTECHNOLOGY LETTERS | 1994年 / 16卷 / 03期

关键词：

D O I：

10.1007/BF00134620

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Isoamyl acetate synthesis was chosen as a model to improve flavour acetate yields by optimising the enzymatic reaction. Alcohol:acid molar ratio, temperature, water content and amount of enzyme effects were analyzed. The optimum values were respectively 4, 45 degrees C, 0,1% (w/v) and 0,5 g. In these conditions, the synthesis yield reached 80% after 24 h of reaction and was found 15 times greater than those already reported in the literature.

引用

页码：247 / 250

页数：4

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