Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor.
In recent years there has been an increase in the interest in the production of compounds by isolation from natural sources or through processes that can be deemed "natural". This is of particular interest in the food and beverage industry for flavors and aromas. Hexanal, organoleptically known to possess "green character", is of considerable commercial interest. The objective of this study was to determine if the enzyme template known to be responsible for the synthesis of hexanal from linoleic acid (18:2) in tomato fruits could be harnessed using a hollow-fiber reactor. A hollow-fiber reactor system was set up and consisted of a XAMPLER ultrafiltration module coupled to a reservoir. The enzyme template was extracted from ripe tomato fruits and processed through an ultrafiltration unit (NMWC of 100 kDa) to produce a retentate enriched in soluble and membrane-associated lipoxygenase (LOX) and hydroperoxide lyase (HPL). This extract was recirculated through the lumen of the hollow-fiber ultrafiltration unit with the addition of substrate in the form of linoleic acid, with buffer addition to the reaction flask to maintain a constant retentate volume. Product formation was measured in the permeate using solid phase microextraction (SPME) developed for this system. At exogenous substrate concentrations of 16 mM and a transmembrane pressure of 70 kPa, hexanal production rates are in the order of 5.1 microg/min. Addition of Triton X-100 resulted in membrane fouling and reduced flux. The reactor system has been run for periods of up to 1 week and has been shown to be stable over this period.
Cass
B J
BJ
Department of Chemical Engineering, University of Waterloo, ON N2L 3G1, Canada.
Schade
F
F
Robinson
C W
CW
Thompson
J E
JE
Legge
R L
RL
D000446:Aldehyde-Lyases; D000447:Aldehydes / Q000378:metabolism; D000975:Antioxidants; D019149:Bioreactors; D002498:Centrifugation; D003577:Cytochrome P-450 Enzyme System; D005421:Flavoring Agents / Q000737:chemistry / Q000378:metabolism*; D019649:Food Industry / Q000379:methods*; D008084:Lipoxygenase; D018551:Solanum lycopersicum / Q000737:chemistry*; D008861:Microsomes; D011312:Pressure; D011435:Propyl Gallate; D013501:Surface-Active Agents; D014462:Ultrafiltration; D014835:Volatilization
D000447:Aldehydes; D000975:Antioxidants; D005421:Flavoring Agents; D013501:Surface-Active Agents; D011435:Propyl Gallate; D003577:Cytochrome P-450 Enzyme System; C010463:n-hexanal; D008084:Lipoxygenase; D000446:Aldehyde-Lyases; C054540:hydroperoxide lyase