Optimization of Enzymatically Prepared Hexyl Butyrate by Lipozyme IM-77
Hexyl butyrate, a green note flavour compound, is widely used in the food industry. The ability of immobilised lipase (Lipozyme IM-77) from Rhizomucor miehei to catalyse the transesterification of hexanol and tributyrin was investigated in this study. Response surface methodology (RSM) and five-leve...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2003-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/175383 |