Enzymatic synthesis of banana flavour (isoamyl acetate) by Bacillus licheniformis S-86 esterase

TORRES SEBASTIAN,; BAIGORI, MARIO D.; SWATHY, SASIDHARAN L; PANDEY ASHOK; CASTRO, GUILLERMO R

FOOD RESEARCH INTERNATIONAL

Elsevier

Año: 2009 vol. 42 p. 454 - 460

0963-9969

New carboxylesterase from organic-solvent-tolerant Bacillus licheniformis S-86 strain was characterized. The enzyme named as type II esterase showed an optimal activity in the temperature range 60-65°C and pH 8.0. The enzyme was moderatly thermostable (half-life of 1h at 50°C), but remarkable stable at extremely alkaline pH, retaining 100% of its activity at pH 10.0- 11.0. Furthermore, the esterase showed high stability in detergents (86% residual activity in 10% SDS), and also 0.1 % ionic and non-ionic detergents are inducers of enzyme activity. PMSF, a serine protease inhibitor, did not show any effect on the activity. The immobilized type II esterase was able to synthesize isoamyl acetate from isoamyl alcohol and p-nitrophenyl acetate (acyl donor) in n-hexane. The resulting ester yield (42.8%), obtained at a low temperature (28°C) and with a very low amount of enzyme (4.6*10-5 mg ml-1), indicates a high potential for type II esterase in isoamyl acetate synthesis for production purposes.