Alternative method to improve the ethyl valerate yield using an immobilised Burkholderia cepacia lipase

Abstract

This study is focussed on a biocatalysing chemical synthesis in order to produce a green apple flavour (ethyl valerate) using an immobilised lipase from Burkholderia cepacia. A strategy to improve the lipase stability during the esterification is used. In order to increase the ethyl valerate efficiency, an alternative method using the buffer pH to dissolve the lipase into alginate is proposed. Parameters of the immobilised lipase such as pH, temperature, activation energy and stirring speed are evaluated. The optimal condition using the substrate concentration and the lipase loading is provided. After 5 recyclability cycles, the immobilised lipase reveals a decreasing ∼25% in the ethyl valerate yield. An economical ester synthetising associated with the esterification efficiency is evidenced. This induces that a potential industrial application can be considered. This due to the demand for ethyl valerate in the flavour industry is required.

Keywords:

• Burkholderia cepacia lipase
• immobilisation
• sodium alginate
• ethyl valerate

Disclosure statement

The authors declare that there is no conflict of interests regarding the publication of this paper.

Funding

The authors gratefully acknowledge the financial support provided by FAPESP (São Paulo Research Foundation, Brazil – Grants [2011/19394–3]).