Solvent Free Lipase Catalysed Synthesis of Ethyl Laurate: Optimization and Kinetic Studies

Abstract

The current research work represents solvent free enzymatic synthesis of fatty acid ethyl ester; ethyl laurate. Immobilized lipase Fermase CALB™10,000 was used for the synthesis of ethyl laurate from ethanol and lauric acid. The influence of process parameters such as catalyst loading, speed of agitation, mole ratio, molecular sieves and temperature were studied. Fermase CALB™10,000 offered a conversion of 92.46 % at 60 °C in 4 h at optimized condition. The experimental data was best fitted by the Random Bi-Bi model with inhibition of both the substrates i.e. lauric acid and ethanol. The following kinetic parameters were retrieved from the model: V = 1.243 × 10 mmol/min/g enzyme; K = 0.1283 mmol; K = 8.51 mmol; K = 5.098 mmol; and SSE = 0.0142. The activation energy for the enzymatic esterification was also determined and calculated to be 28.49 kJ/mol. A maximum conversion of 71 % was obtained after 5 successive reuse of Fermase CALB™10,000 lipase.

Process for the Preparation of Fatty Aldehydes from Renewable Resources

“…0.09 g min −1 g Enzyme −1 . Up to the saturation concentration, a typical increase of the reaction rate can be observed, as described in literature , . The conversion of water in the hydrolysis reaches values of 75.63 ± 0.03 %.…”

“…The lipase supplier Novozymes provides a range of 30–60 °C for optimal enzyme activity . Furthermore, it is reported that a significant deactivation of enzyme activity occurs at temperatures above 60 °C, while up to 60 °C enzyme deactivation is negligible , , . Besides the temperature, a crucial factor is water saturation in the organic phase.…”

“…A temperature increase from 60 °C to 70 °C causes an increase in water concentration, which would strongly enhance the accessibility of both educts for the enzyme. Due to enzyme deactivation at high temperatures and based on the given temperature range by the enzyme supplier, however, a temperature of 60 °C is chosen for the hydrolysis step of this process . For the determined conditions, the reaction rate of the enzyme and the conversion of water were measured, considering the saturation concentration of 0.35 wt % at 60 °C as the maximal water concentration available for the reaction.…”

Quality and aroma characteristics of honey peach wines as influenced by different maturity

“…Among them, ethyl caprate has sweet-fruity odor with apple note, [38] ethyl caprylate has powerful fruity odor with apple-banana note and brandy charm, [39] ethyl laurate has a floral and fresh aroma. [40] These volatile ethyl esters, which constitute the fermentation bouquet, are responsible for the floral and fruity characters of fruit wines. The free aroma components and their precursors increase rapidly in the advanced stages of fruit maturity, referred to as engustment by Coombe & Mccarthy.…”

Application of Lipase Purified from <i>Aspergillus fumigatus</i> in the Syntheses of Ethyl Acetate and Ethyl Lactate

“…But further increase in amount of enzyme has declined the conversion to 71 . This might be due to the fact that excess amount of enzyme may increase the viscosity of solution and reduce the mass transfer 36 .…”