Optimized enzymatic synthesis of caffeic acid phenethyl ester by RSM

In this study, optimization of enzymatic synthesis of caffeic acid phenethyl ester (CAPE), catalyzed by immobilized lipase (Novozym 435) from Candida antarctica was investigated. Novozym 435 was used to catalyze caffeic acid and 2-phenylethanol in an isooctane system. Response surface methodology (RSM) and 5-level-4-factor central-composite rotatable design (CCRD) were employed to evaluate the effects of synthesis parameters, such as reaction temperature (30-70 degrees C), reaction time (24-72 hours), substrate molar ratio of caffeic acid to 2-phenylethanol (1:10-1:90) and enzyme amounts (100-500 PLU) on percentage conversion of CAPE by direct esterification. Reaction temperature and time had significant effects on percent conversion. On the basis of ridge max analysis, the optimum conditions for synthesis were: reaction time 59 hours, reaction temperature 69 degrees C, substrate molar ratio 1:72 and enzyme amount 351 PLU. The molar conversion of predicted values and actual experimental values were 91.86+/-5.35% and 91.65+/-0.66%, respectively.

Optimization of lipase-catalyzed synthesis of octyl hydroxyphenylpropionate by response surface methodology

The ability of immobilized lipase Candida antarctica (Novozyme 435) to catalyze the direct esterification of hydroxyphenylpropionic acid and octanol in a solvent-free system was investigated in this study. Response surface methodology (RSM) and five-level-four-factor central composite rotatable design (CCRD) were employed to evaluate the effects of synthesis parameters, such as reaction time, temperature, enzyme amount, and pH memory, on percentage molar conversion of phenolic acid esters. Reaction time, temperature, and enzyme amount were the most important variables. On the basis of canonical analysis and ridge max analysis, the optimum synthesis conditions with 95.9% molar conversion were reaction time of 58.2 h, temperature of 52.9 degrees C, enzyme amount of 37.8% (w/w), and pH memory of pH 7.