Immobilization of lipase on the modified magnetic diatomite earth for effective methyl esterification of isoamyl alcohol
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ORIGINAL ARTICLE
Immobilization of lipase on the modified magnetic diatomite earth for effective methyl esterification of isoamyl alcohol to synthesize banana flavor Fatemeh Vakili1,2 · Somayeh Mojtabavi1 · Somaye Imanparast1 · Zahra Kianmehr2 · Hamid Forootanfar3,4 · Mohammad Ali Faramarzi1 Received: 26 June 2020 / Accepted: 11 September 2020 © King Abdulaziz City for Science and Technology 2020
Abstract The present study was designed to propose a simple, cost-effective, and efficient method for the preparation of a biocompatible composite made from magnetic diatomaceous earth (mDE) coated by aminopropyltriethoxysilane (APTES) and its application for immobilization of porcine pancreatic lipase (PPL). The produced mDE-APTES was instrumentally characterized and the obtained results of FTIR analysis and scanning electron microscopy equipped by energy-dispersive X-ray spectroscopy (SEM–EDS) showed successful coating of APTES on mDE surface. PPL was then immobilized onto mDE to obtain the biocatalyst of PPL@mDE (immobilization yield and efficiency of 78.0 ± 0.3% and 80.1 ± 0.6, respectively) and the presence of enzyme was confirmed by EDS method. The attained results of the reusability of PPL@mDE revealed that 57% of the initial activity was retained after 11 cycles of biocatalyst application. PPL@mDE demonstrated higher storage stability than the free enzyme at 4 °C, 25 °C, and 37 °C. The apparent Km (2.35 ± 0.12 mM) and Vmax (13.01 ± 0.64 µmol/min) values for the immobilized enzyme were considerably altered compared to those of the free enzyme (p > 0.05). PPL@mDE was subsequently employed for the synthesis of banana flavor (isoamyl acetate) in n-hexane, which yields an esterification percentage of 100 at 37 °C after 3 h. However, it merits further investigations to find out about large-scale application of the as-synthesized biocatalyst for esterification. Keywords Porcine pancreatic lipase · Diatomaceous earth · Magnetic · Esterification · Banana flavor
Fatemeh Vakili and Somayeh Mojtabavi contributed equally as first author. * Hamid Forootanfar [email protected] * Mohammad Ali Faramarzi [email protected] 1
Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tehran University of Medical Sciences, P.O. Box 14155−6451, 1417614411 Tehran, Iran
2
Department of Cellular and Molecular Biology (Biochemistry), Faculty of Biological Science, North Tehran Branch, Islamic Azad University, P.O. Box 165115−3311, 77009847 Tehran, Iran
3
Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran
4
Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Kerman University of Medical Sciences, Kerman, Iran
Introduction The majority of flavor and fragrance ingredients are prepared using traditional techniques including extraction from natural resources or chemical synthesis (Poornima and Preetha 2017). Extracted esters from the natural origin are generally considered too scarce and expensive to be applied at commercial scale
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