Production of ethyl butyrate by using immobilize lipase

In this study, the production of ethyl butyrate was investigated by using immobilized lipase enzyme in shake flasks. Lipase was immobilized in gelatin gels with the method of entrapment. Ethyl butyrate is an ester that plays a significant role in food industry as flavor and aroma constituent. In addition, ethyl butyrate is commonly used as solvent in industry. In order to determine optimum conditions for the production of ethyl butyrate, response surface methodology was used. Various reaction parameters which consist of butyric acid and ethyl alcohol molar ratio, immobilized enzyme concentration, substrate concentration were investigated. The optimum conditions were obtained as 0,31M substrate concentration, acid- alcohol molar ratio of 0,49, immobilized enzyme 25% (w/v). In the end of the reaction obtained under the optimum conditions, the esterification percentage was 63%. When Na2HPO4 was used in reaction medium, the esterification percentage increased to 92%.