Novel Immobilized Enzyme System Using Hydrophobic Dendritic Mesoporous Silica Nanospheres for Efficient Flavor Ester Production

文献类型： 外文期刊

第一作者： Liu, Run

作者： Liu, Run;Zhou, Qi;Zhang, Yi;Xu, Yuanzhi;Liu, Zhonghui;Zheng, Mingming;Liu, Run;Zheng, Mingming;Goh, Kheng-Lim;Zivkovic, Vladimir

作者机构：

关键词： flavor esters; ethyl caproate; food and fragrance; immobilizedlipase; enzymatic synthesis

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 20 期

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收录情况： SCI

摘要： Enzymatic synthesis of flavor esters is widely used in the food and flavor industries, but challenges remain in improving the catalytic efficiency and stability of biocatalysts. This study evaluates the performance of a novel biocatalyst, CALB@DMSN-C8, formed by immobilizing Candida antarctica lipase B (CALB) on hydrophobic dendritic mesoporous silica nanospheres (DMSN-C8), for synthesizing flavor esters. The CALB@DMSN-C8 catalyst achieves a caproic acid conversion rate of 98.5 +/- 0.5% in just 30 min and demonstrates outstanding thermal stability, retaining a high conversion efficiency over 20 reuse cycles. To our knowledge, this study represents the most efficient synthesis of flavor esters, including ethyl valerate, ethyl caproate, ethyl heptanoate, and ethyl caprylate, compared to studies in the existing literature. Analysis of aroma characteristics and molecular docking simulations revealed the typical flavor profiles and synthesis mechanisms of various mellow esters. This study develops an innovative strategy by using self-made immobilized lipases to catalyze the production of flavor esters with potential applications in food and cosmetics.

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