Optimization of conditions for flavor ester production using lipases from Rhizopus delemar

Date

3-1997

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Teresita M. Espino

Co-adviser

Eugenia M. Castillo

Committee Member

Nieva T. Librojo-Basilio

Abstract

Several parameters affecting the synthesis of isoamyl acetate by crude lipase preparation from Rhizopus sp. were optimized. An optimum conversion yield of 57.14% was obtained using 0.75M isoamyl alcohol, 0.50M acetic acid and 0.15g lipase (Phase 11) at 50°C after 18 hours of incubation. Identification of the product was done by organic analysis using hydroxamic acid test and chromatographic analysis using gas chromatography. Based on hydroxamic acid test for esters, a burgundy color was observed for the lipase-catalyzed product which is a positive test for ester formation. Gas chromatographic analysis of the lipase-catalyzed product showed that the ester produced was indeed "isoamyl acetate", a banana flavor.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

This document is currently not available here.

Share

COinS