Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases

Shao Quan Liu, Huey Yie Lee, Bin Yu, Philip Curran, Jingcan Sun

Abstract


This study investigated the bioproduction of isoamyl esters in coconut cream by lipases. Five lipases (palatase 20000 L, lipase AYS “Amano”, lipase A “Amano” 12, piccantase A and piccantase AN) were used to biosynthesize isoamyl esters in coconut cream supplemented with isoamyl alcohol. The lipases have different abilities to synthesize isoamyl esters with lipase AYS “Amano”, palatase 20000 L and piccantase A showing the highest potential. Bioproduction of isoamyl octanoate by palatase 20000 L was further examined under different conditions of temperature, pH, isoamyl alcohol concentration and lipase amount. Biosynthesis of isoamyl octanoate by palatase was not significantly affected at 30-50°C or pH of 4 to 7 and its maximum bioproduction was obtained at isoamyl alcohol concentration of 4% (v/v) and lipase amount of 6 mg 100 mL-1 reaction mixture. The lipase-treated coconut cream may serve as a bioflavouring ingredient for food applications or for extraction of pure aroma chemicals.


Keywords


Esters, Lipases, Alcoholysis, Esterification, Flavour, Coconut cream

Full Text: PDF DOI: 10.5539/jfr.v2n2p157

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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