Study of the Influence of Microwave and Conventional Heating on the Lipase-Catalyzed Esterification of Lauric Acid with Different Alcohols
DOI:
https://doi.org/10.29356/jmcs.v56i2.318Keywords:
Lipases, alcohols, esterification, microwave irradiation, lauric acid.Abstract
In a systematic study, three commercial lipases were used for the esterification of lauric acid with six different alcohols: methanol, ethanol, propanol, butanol, pentanol, and allyl alcohol, under conventional heating and microwave irradiation. Optimization of reaction conditions included reaction time and effect of temperature under microwave irradiation and conventional heating. The optimum reaction temperature was previously established in enzymatic esterification by conventional heating. Novozyme 435, lipase (Pseudomonas cepacia) immobilized in diatomite (PS-DI) and lipase (P. cepacia) immobilized in ceramic (PS-CI) were used in this study. The latter showed the highest activity, therefore, this enzyme was used to investigate the variation of reaction time under microwave heating. The stability of immobilized lipases under classical heating and under the microwave irradiation was studied by visual analysis of the immobilized matrix by scanning electron microscopy (SEM).Downloads
Download data is not yet available.
Downloads
Published
2017-10-12
Issue
Section
Regular Articles
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
