Study of lipase-catalyzed hydrolysis of some monoterpene esters

2001 ◽  
Vol 47 (5) ◽  
pp. 397-403 ◽  
Author(s):  
T Chatterjee ◽  
B K Chatterjee ◽  
D K Bhattacharyya
Keyword(s):  
Enzymatic Hydrolysis ◽  
Kinetic Model ◽  
Time Dependence ◽  
Candida Rugosa ◽  
Rhizopus Arrhizus ◽  
Hydrolysis Kinetics ◽  
Experimental Conditions ◽  
Mucor Miehei ◽  
Catalytic Activities ◽  
Hydrolysis Of

Studies of the hydrolysis of bornyl, citronellyl, geranyl, and terpenyl acetates by commercially available lipases of Candida rugosa, Rhizopus arrhizus, and Mucor miehei are presented. The hydrolysis of these monoterpene esters is investigated at various temperatures and pHs, and the time dependence of the percentage of esters hydrolysed is studied. The catalytic activities of the lipases in hydrolysing the esters are compared and, overall, it is observed that under the experimental conditions used the nonspecific lipase from C. rugosa produces the highest yields of the monoterpene alcohols in comparison to the primary-ester specific lipases such as R. arrhizus and M. miehei. A rate kinetic model has been used to understand the time dependence of the yield of the product acid.Key words: enzymatic hydrolysis, kinetics, lipase, monoterpene esters.

Kinetic model of enzymatic hydrolysis of steam-exploded wheat straw

2012 ◽  
Vol 87 (2) ◽  
pp. 1280-1285 ◽  
Author(s):  
Greta Radeva ◽  
Ivo Valchev ◽  
Stoiko Petrin ◽  
Eva Valcheva ◽  
Petya Tsekova
Keyword(s):  
Enzymatic Hydrolysis ◽  
Kinetic Model ◽  
Wheat Straw ◽  
Hydrolysis Of

Enzymatic Hydrolysis of Carotenoid Fatty Acid Esters of Red Pepper (Capsicum annuum L.) by a Lipase from Candida rugosa

2000 ◽  
Vol 55 (11-12) ◽  
pp. 971-975 ◽  
Author(s):  
Dietmar Ernst Breithaupt
Keyword(s):  
Enzymatic Hydrolysis ◽  
Candida Rugosa ◽  
Fatty Acid Esters ◽  
Red Pepper ◽  
Free Form ◽  
Enzymatic Cleavage ◽  
Reaction Conditions ◽  
First Time ◽  
Hydrolysis Of ◽  
Acid Esters

Analyses of red pepper extracts which had been pretreated with lipase type VII (EC 3.1.1.3.) from Candida rugosa showed for the first time pepper carotenoid esters to be substrates of this enzyme. However, the extent of enzymatic hydrolysis depends on the respective carotenoid and was not quantitative compared to chemical saponification. After enzymatic cleavage, 67-89% of total capsanthin, 61-65% of total zeaxanthin, 70-81% of total β-cryptoxanthin and 70-86% of total violaxanthin were detected in free form. Nevertheless, the method described here offers the possibility to cleave in part several carotenoid esters originating from red pepper quickly and under comparatively mild reaction conditions. Replacement of the generally performed alkaline hydrolysis by enzymatic cleavage allows the resulting product to be used in food industry as “natural” coloring agent e.g. to colour cheese and jellies.

Hydrolysis Kinetics of Straw Biomass Catalyzed by Diluted Sulphuric Acid in the Present of Fe2+

2012 ◽  
Vol 550-553 ◽  
pp. 484-487 ◽  
Author(s):  
Chong Wen Jiang ◽  
Can Chen Bai ◽  
Hao Xiao
Keyword(s):  
Experimental Data ◽  
Sulfuric Acid ◽  
Kinetic Model ◽  
Acid Catalyst ◽  
Fermentable Sugars ◽  
Hydrolysis Kinetics ◽  
First Order ◽  
Sulfuric Acid Catalyst ◽  
Kinetics Of ◽  
Hydrolysis Of

This study focuses on kinetics of straw hydrolysis using sulfuric acid catalyst to produce fermentable sugars. The result shows the degradation of sugars is encountered during the hydrolysis of straw biomass. A consecutive first-order reactions kinetic model is proposed and the kinetic model well agrees with the experimental data. It turns out that rate of sugar formation and degradation is small at lower experimental temperature. The reactions rates constant k1 including the formation of sugar begins to increase rapidly when the Fe2+concentration increases from 0.125 to 0.500molL-1. However, the rate constant k2 relevant with the degradation of sugar varies unsensibly below 0.375molL-1 Fe2+and it is accelerated as the Fe2+concentration increases to 0.500molL-1. Thus the optimum yield is obtained at 0.375molL-1 Fe2+concentration.

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