Novel Immobilized Enzyme System Using Hydrophobic Dendritic Mesoporous Silica Nanospheres for Efficient Flavor Ester Production

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-05-09 DOI:10.1021/acs.jafc.4c12029

Run Liu, Qi Zhou, Yi Zhang, Yuanzhi Xu, Zhonghui Liu, Kheng-Lim Goh, Vladimir Zivkovic, Mingming Zheng

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Abstract

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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新型疏水树突状介孔二氧化硅纳米球固定化酶体系高效生产风味酯

酶法合成风味酯广泛应用于食品和香料工业，但在提高生物催化剂的催化效率和稳定性方面仍存在挑战。本研究评估了一种新型生物催化剂CALB@DMSN-C8的性能，该催化剂是通过将南极假丝酵母脂肪酶B （CALB）固定在疏水树突介孔二氧化硅纳米球（dmn - c8）上形成的，用于合成风味酯。CALB@DMSN-C8催化剂在30分钟内实现了98.5±0.5%的己酸转化率，并表现出出色的热稳定性，在20次重复使用中保持了很高的转化效率。据我们所知，与现有文献相比，本研究代表了最有效的香料酯的合成，包括戊酸乙酯、己酸乙酯、庚酸乙酯和辛酸乙酯。香气特征分析和分子对接模拟揭示了各种醇香酯的典型风味特征和合成机理。本研究利用自制固定化脂肪酶催化生产具有潜在应用前景的风味酯。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.