Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62049
DC FieldValueLanguage
dc.contributor.authorChang, S.W.en_US
dc.contributor.author蕭介夫zh_TW
dc.contributor.authorShaw, J.F.en_US
dc.contributor.authorYang, K.H.en_US
dc.contributor.authorShih, I.L.en_US
dc.contributor.authorHsieh, C.H.en_US
dc.contributor.authorShieh, C.J.en_US
dc.date2005zh_TW
dc.date.accessioned2014-06-09T06:26:19Z-
dc.date.available2014-06-09T06:26:19Z-
dc.identifier.issn1463-9262zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/62049-
dc.description.abstractA medium-chain ester, hexyl laurate, with a fruity flavor is primarily used in personal care formulations as an important emollient for cosmetic applications. In order to conform to the "natural'' interests of consumers, the ability for immobilized lipase from Rhizomucor miehei ( Lipozyme IM-77) to catalyze the direct esterification of hexanol and lauric acid was investigated in this study. Response surface methodology ( RSM) and 4-factor-5-level central composite rotatable design ( CCRD) were employed to evaluate the effects of synthesis parameters, such as reaction time ( 20 to 100 min), temperature ( 25 to 65 degrees C), enzyme amount ( 10 to 50%), and substrate molar ratio of hexanol to lauric acid ( 1 : 1 to 3 : 1) on percentage molar conversion of hexyl laurate by direct esterification. Reaction time and enzyme amount had significant effects on percent molar conversion. Based on ridge max analysis, the optimum conditions for synthesis were: reaction time 74.8 min, temperature 47.5 degrees C, enzyme amount 45.5%, and substrate molar ratio 1 : 1.5. The predicted value was 90.0% and the actual experimental value 92.2% molar conversion.en_US
dc.language.isoen_USzh_TW
dc.relationGreen Chemistryen_US
dc.relation.ispartofseriesGreen Chemistry, Volume 7, Issue 7, Page(s) 547-551.en_US
dc.relation.urihttp://dx.doi.org/10.1039/b501724fen_US
dc.subjectequilibrium positionen_US
dc.subjectorganic-systemsen_US
dc.subjectbiocatalysisen_US
dc.titleOptimal lipase-catalyzed formation of hexyl laurateen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1039/b501724fzh_TW
item.languageiso639-1en_US-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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