Insights into the enzymatic synthesis of alcoholic flavor esters with molecular docking analysis

文献类型： 外文期刊

第一作者： Bian, Yiran

作者： Bian, Yiran;Wang, Taosuo;Yang, Chuang;Zhou, Yibin;Zheng, Mingming;Zhang, Yi;Zheng, Mingming;Feng, Zhiming;Goh, Kheng-Lim

作者机构：

关键词： Ethyl caproate; Immobilized lipase; Flavor esters; Green synthesis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 200 卷

页码：

收录情况： SCI

摘要： The enzymatic synthesis is essential for the flavor esters in the food and fragrance industries. This paper introduces a novel preparation method for lipase microarrays (CALB@PMHOS-TEOS) with loadings up to 229 +/- 1.4 mg/g. Using surfactant-free hydrophobic silica-hybridized mesoporous materials and Candida antarctica lipase, this resulted in the effective synthesis of flavor esters. Using CALB@PMHOS-TEOS a Pickering emulsion system was formed at the oil-water interface for the sustainable synthesis of flavor esters. This resulted in a 93.5 +/- 0.5 % conversion of hexanoic acid within 2 h at an optimal temperature of 35 degrees C, which is the highest level recorded in the literature to date. Furthermore, the conversion of hexanoic acid was maintained at 63.9 +/- 1.2 % after 9 cycles of CALB@PMHOS-TEOS reuse. The application of the enzyme to the synthesis in a variety of flavor esters achieved a new benchmark in the existing literature. A molecular docking model was evaluated to understand the molecular mechanism underpinning the immobilized lipase. This work introduces a novel method for the eco-friendly and efficient synthesis of flavor esters for applications across various fields including food and cosmetics.

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