Enzymatic synthesis of fructose ester from mango kernel fat

Abstract

317-321Fructose ester as a biosurfactant was successfully synthesized from the fatty acid fraction (olein fraction) of Mango Kernel Fat (MKF). The synthesis was carried out by reaction of sugar and fatty acid fraction in presence of the enzyme lipase from Candida rugosa which acted as a biocatalyst. Phosphate buffer (pH 7.0) was used as the reaction medium to realise maximum enzymatic action. The product was separated from the reaction medium by liquid- liquid extraction. Maximum conversion (36.52 %) was achieved at fructose to olein fraction molar ratio of 1 : 10 (mol/L), with the lipase concentration of 4g/L, at a temperature of 30oC at the end of 3 days. The presence of an ester band in the synthesized ester was confirmed by Fourier Transform Infrared (FTIR) analysis. Identity of the product was further confirmed by NMR studies and a colour identity test for the ester group