Enzymatic synthesis of 6-O-D-glucosyldecanoate in tert-butanol was performed using substrates D-glucose as acyl acceptor and decanoic acid as acyl donor Candida antarctica lipase B (Novozyme 435) was used as the catalyst in the esterification process. Box Behnken of response surface methodology (RSM) was used in the optimization of selected parameters viz, reaction temperature, reaction time, substrate ratio and amount of enzyme loading. Substrate ratio was found to be the sole significant main effect while the second-order interaction between reaction time and immobilized enzyme loading was found to be a significant interaction factor. Optimized conditions for the process were: substrate molar ratio 1 (mole acyl donor-to-mole acyl acceptor), 7.5 g.L-1 immobilized enzyme loading, reaction temperature 55 degrees C and time of 14.2 hours. When a mixed-flow impeller with downward pumping mode was used in a stirred tank reactor, minimum power input at 6.8 kW.kg(-1) solvent was sufficient for an improved yield of 0.77 g glucosyl decanoate per g glucose. The reaction product composed solely of monoester with sugar acylation occurring at 6-OH primary group of D-glucose where 60% (mole) of the product was 6-O-beta-D-glucosyldecanoate and 40% (mole) 6-O-alpha-D-glucosyldecanoate.
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Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
Kobayashi, Takashi
Takahashi, Tomoko
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Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
Takahashi, Tomoko
Adachi, Shuji
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Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
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Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
Kobayashi, Takashi
Ehara, Taro
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Nisshin OilliO Grp Ltd, Isogo Ku, Yokohama, Kanagawa 2358558, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
Ehara, Taro
Mizuoka, Takanori
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Nisshin OilliO Grp Ltd, Isogo Ku, Yokohama, Kanagawa 2358558, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan
Mizuoka, Takanori
Adachi, Shuji
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Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan