%0 Journal Article
%T Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases
%A Shao Quan Liu
%A Huey Yie Lee
%A Bin Yu
%A Philip Curran
%J Journal of Food Research
%@ 1927-0895
%D 2013
%R 10.5539/jfr.v2n2p157
%X This study investigated the bioproduction of isoamyl esters in coconut cream by lipases. Five lipases (palatase 20000 L, lipase AYS ˇ°Amanoˇ±, lipase A ˇ°Amanoˇ± 12, piccantase A and piccantase AN) were used to biosynthesize isoamyl esters in coconut cream supplemented with isoamyl alcohol. The lipases have different abilities to synthesize isoamyl esters with lipase AYS ˇ°Amanoˇ±, palatase 20000 L and piccantase A showing the highest potential. Bioproduction of isoamyl octanoate by palatase 20000 L was further examined under different conditions of temperature, pH, isoamyl alcohol concentration and lipase amount. Biosynthesis of isoamyl octanoate by palatase was not significantly affected at 30-50ˇăC or pH of 4 to 7 and its maximum bioproduction was obtained at isoamyl alcohol concentration of 4% (v/v) and lipase amount of 6 mg 100 mL-1 reaction mixture. The lipase-treated coconut cream may serve as a bioflavouring ingredient for food applications or for extraction of pure aroma chemicals.
%K Esters
%K Lipases
%K Alcoholysis
%K Esterification
%K Flavour
%K Coconut cream
%U http://www.ccsenet.org/journal/index.php/jfr/article/view/25221