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Optimisation of pectin hydrolysis using pectolytic enzymes produced by Aspergillus niger CECT 2088 was carried out. The effect of enzyme concentration (0.018–0.072%, w/v), substrate concentration (0.004–0.896%, w/v), pH (4.49–5.91), temperature (32.2–67.8°C) and reaction time (18.2–71.8min) on the enzymatic process was studied. The experiments were arranged according to a central composite statistical...
Response surface methodology was used to determine optimum conditions for the esterification of ethanol and butyric acid to produce a flavor ester using immobilized lipase by Candida antarctica. Various reaction parameters including acid and/or alcohol concentration, enzyme concentration, temperature and reaction time affecting the synthesis of ethyl butyrate were investigated. The principal parameters...
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