Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2010.05.108
Title: Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream
Authors: Tan, H.S.G.
Yu, B.
Curran, P.
Liu, S.Q. 
Keywords: 2-Phenylethyl esters
Alcoholysis
Coconut cream
Esterification
Lipases
Issue Date: Jan-2011
Source: Tan, H.S.G., Yu, B., Curran, P., Liu, S.Q. (2011-01). Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream. Food Chemistry 124 (1) : 80-84. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2010.05.108
Abstract: The aim of this research was to study the feasibility of biosynthesising natural aroma-active 2-phenylethyl esters in coconut cream via biocatalysis. Five commercial fungal lipases (Palatase 20. 000L, Lipase AYS " Amano" , Lipase A " Amano" 12, Piccantase A and Piccantase AN) were screened for their ability to produce 2-phenylethyl hexanoate and 2-phenylethyl octanoate from coconut cream supplemented with natural 2-phenylethanol. Palatase 20. 000L and Lipase AYS " Amano" showed the greatest potential for the synthesis of 2-phenylethyl esters. The biosynthetic reaction by the lipase Palatase 20. 000L was further studied under different temperature, pH, enzyme and substrate concentrations, with maximum ester synthesis obtained at 9% v/v 2-phenylethanol and 2.15-8.60. mg enzyme protein/100. ml of reaction mixture. A temperature range of 30-53°C and a pH range of 5.2-8.5 had little effect on the lipase Palatase activity, respectively. The ester-synthesising reaction appeared to proceed by both alcoholysis and esterification. © 2010 Elsevier Ltd.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/76447
ISSN: 03088146
DOI: 10.1016/j.foodchem.2010.05.108
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