Insights into the enzymatic synthesis of alcoholic flavor esters with molecular docking analysis

作者：Yiran Bian, Yi Zhang, Taosuo Wang, Chuang Yang, Zhiming Feng, Kheng Lim Goh, Yibin Zhou, Mingming Zheng · 发表于：LWT · 年份：2024 · DOI：10.1016/j.lwt.2024.116206 · 被引用次数：15 · 研究领域：Enzyme Catalysis and Immobilization、Microbial Metabolic Engineering and Bioproduction、Biochemical and biochemical processes

The enzymatic synthesis is essential for the flavor esters in the food and fragrance industries. This paper introduces a novel preparation method for lipase microarrays (CALB@PMHOS-TEOS) with loadings up to 229 ± 1.4 mg/g. Using surfactant-free hydrophobic silica-hybridized mesoporous materials and Candida antarctica lipase, this resulted in the effective synthesis of flavor esters. Using CALB@PMHOS-TEOS a Pickering emulsion system was formed at the oil-water interface for the sustainable synthesis of flavor esters. This resulted in a 93.5 ± 0.5 % conversion of hexanoic acid within 2 h at an optimal temperature of 35 °C, which is the highest level recorded in the literature to date. Furthermore, the conversion of hexanoic acid was maintained at 63.9 ± 1.2 % after 9 cycles of CALB@PMHOS-TEOS reuse. The application of the enzyme to the synthesis in a variety of flavor esters achieved a new benchmark in the existing literature. A molecular docking model was evaluated to understand the molecular mechanism underpinning the immobilized lipase. This work introduces a novel method for the eco-friendly and efficient synthesis of flavor esters for applications across various fields including food and cosmetics.