Lipase-Catalysed Preparation of Aminoacyl Esters of Carbohydrates

  • Soundar Divakar


The esterification potentialities of lipases from Rhizomucor miehei, Candida rugosa and porcine pancreas (PPL) are discussed in detail with respect to the syntheses of l-alanyl, l-valyl, l-leucyl, l-isoleucyl, l-prolyl, l-phenylalanyl, l-tryptophanyl and l-histidyl esters of representative carbohydrates like hexo-pyranoses (d-glucose, d-galactose, d-mannose), ketose (d-fructose), pento-furanoses (d-arabinose, d-ribose), disaccharides (lactose, maltose, sucrose) and sugar alcohols (d-sorbitol, d-mannitol), using unprotected and unactivated amino acids and carbohydrates. Lipase-catalysed esterification reactions of l-alanyl-d-glucose, l-valyl-d-glucose, l-leucyl-d-glucose, l-phenylalanyl-d-glucose and l-phenylalanyl-lactose were optimised in terms of incubation period, solvents, lipase concentrations, substrate concentrations, buffer pH and its concentrations and lipase reusability. Spectroscopic investigations discuss the regioselectivity of the product esters formed. The relative merits of the three lipases under the reaction conditions employed, in terms of incubation period, substrate and enzyme concentrations, solvent, pH and buffer concentrations, reusability leading to the observed yield and nature and types of products formed, are discussed in detail.


Esterification Reaction Critical Micellar Concentration Buffer Salt Acyl Donor Candida Rugosa 
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Copyright information

© Springer India 2013

Authors and Affiliations

  1. 1.Central Food Technological Research InstituteMysoreIndia

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