Novel Immobilized Enzyme System Using Hydrophobic Dendritic Mesoporous Silica Nanospheres for Efficient Flavor Ester Production
文献类型： 外文期刊
作者： Liu, Run 1 ; Zhou, Qi 1 ; Zhang, Yi 1 ; Xu, Yuanzhi 1 ; Liu, Zhonghui 1 ; Goh, Kheng-Lim 3 ; Zivkovic, Vladimir 4 ; Zheng, Mingming 1 ;
作者机构： 1.Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Minist Agr,Key Lab Oilseeds Proc,Hubei Hongshan La, Wuhan 430062, Peoples R China
2.Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan 430023, Hubei, Peoples R China
3.Newcastle Univ Singapore, Singapore 567739, Singapore
4.Newcastle Univ, Sch Engn, Newcastle Upon Tyne NE1 7RU, England
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
页码：
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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