Study of the Influence of Microwave and Conventional Heating on the Lipase-Catalyzed Esterification of Lauric Acid with Different Alcohols
| Autor: | Ignacio A. Rivero, Velia Osuna |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
010407 polymers
Ethanol biology Butanol 02 engineering and technology General Chemistry 021001 nanoscience & nanotechnology 01 natural sciences Lauric acid 0104 chemical sciences Catalysis Propanol Matrix (chemical analysis) chemistry.chemical_compound chemistry biology.protein Organic chemistry Lipase Allyl alcohol 0210 nano-technology |
| Zdroj: | Journal of the Mexican Chemical Society. 56 |
| ISSN: | 2594-0317 1870-249X |
| DOI: | 10.29356/jmcs.v56i2.318 |
| Popis: | In a systematic study, three commercial lipases were used for the esterification of lauric acid with six different alcohols: methanol, ethanol, propanol, butanol, pentanol, and allyl alcohol, under conventional heating and microwave irradiation. Optimization of reaction conditions included reaction time and effect of temperature under microwave irradiation and conventional heating. The optimum reaction temperature was previously established in enzymatic esterification by conventional heating. Novozyme 435, lipase (Pseudomonas cepacia) immobilized in diatomite (PS-DI) and lipase (P. cepacia) immobilized in ceramic (PS-CI) were used in this study. The latter showed the highest activity, therefore, this enzyme was used to investigate the variation of reaction time under microwave heating. The stability of immobilized lipases under classical heating and under the microwave irradiation was studied by visual analysis of the immobilized matrix by scanning electron microscopy (SEM). |
| Databáze: | OpenAIRE |
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