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Effect of the chain length of the acid on the enzymatic synthesis of flavors in supercritical carbon dioxide

Kumar, Rajnish and Modak, Jayant and Madras, Giridhar (2005) Effect of the chain length of the acid on the enzymatic synthesis of flavors in supercritical carbon dioxide. In: Biochemical Engineering Journal, 23 (3). pp. 199-202.

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Abstract

The esterification of fatty acids of different chain lengths with isoamyl alcohol was studied in solvent free conditions and in supercritical carbon dioxide $(SCCO_2)$. Three different commercial lipases, Hog pancreas lipase (HPL), Lipolase 100T, and Novozym 435 were used for the synthesis of the esters. The results indicate that Novozym gave high conversion for the esterification of all acids, while HPL and Lipolase favored the conversion of higher and lower chain lengths of fatty acids, respectively.

Item Type: Journal Article
Additional Information: The copyright of this article belongs to Elsevier.
Keywords: Biocatalysis;Enzymes;Lipase;Supercritical;Flavors
Department/Centre: Division of Mechanical Sciences > Chemical Engineering
Date Deposited: 14 Feb 2007
Last Modified: 19 Sep 2010 04:34
URI: http://eprints.iisc.ernet.in/id/eprint/9506

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