2003
DOI: 10.1590/s0001-37652003000200003
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Evaluation of the catalytic activity of lipases immobilized on chrysotile for esterification

Abstract: In the present work, the ester synthesis in organic media catalyzed by lipases immobilized on chrysotile was studied. Lipases of different sources (Mucor javanicus, Pseudomonas cepacia, Rhizopus oryzae, Aspergillus niger and Candida rugosa) were immobilized on chrysotile, an inexpensive magnesium silicate, and used for esterification of hexanoic, octanoic and lauric acid with methanol, ethanol, 1-butanol and 1-octanol at 25 • C in hexane as solvent. The best results were obtained with Mucor javanicus lipase an… Show more

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Cited by 24 publications
(12 citation statements)
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“…After 3 h ϳ10 to 20% of the alcohols was converted to esters by 3 mg whole-cell biocatalyst (Table 2). These figures are comparable to those obtained for other immobilized lipases (20) and suggest that the displayed ROL could be used as a whole-cell lipase.…”
Section: Discussionsupporting
confidence: 84%
See 1 more Smart Citation
“…After 3 h ϳ10 to 20% of the alcohols was converted to esters by 3 mg whole-cell biocatalyst (Table 2). These figures are comparable to those obtained for other immobilized lipases (20) and suggest that the displayed ROL could be used as a whole-cell lipase.…”
Section: Discussionsupporting
confidence: 84%
“…Enzymes may be stabilized by chemical and physical processes (6,15,20,24). With chemical methods enzymes are immobilized by strong covalent bonding, but changes in protein structure often result.…”
mentioning
confidence: 99%
“…The immobilization of Mucor javanicus lipases onto chrysotile (magnesium silicate) decreased the yield by 25% after its first reuse and by more than 70% after four reuse cycles (Silva & Jesus, 2003). On contrary, the covalent immobilization of Rhizopus oryzae lipases onto silica gel decreased the residual activity by only 20% after twenty reuse cycles (Lee et al, 2006).…”
Section: Reusability Of the Immobilized Lipasementioning
confidence: 99%
“…3.1.1.3) are widely used enzymes due to their ability to recognize several substrates and to catalyze many different reactions (Barros et al, 2010;Rodrigues and Fernandez-Lafuente, 2010a). In particular, several flavors (short and long chain aliphatic esters) of industrial interest have been obtained by esterification, transesterification or interesterification reactions using lipases (Gandhi, 1997;Alcantara et al, 1998;Abbas and Comeau, 2003;Silva and Jesus, 2003;Hasan et al, 2006), with applications in juices, cheeses, baked goods, candies and beverages, for instance (Mahapatra et al, 2009). The demand for these chemicals has continuously increased at the rate of 4.3% per year (Dhake et al, 2013).…”
Section: Introductionmentioning
confidence: 99%