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Catalysts, Volume 7, Issue 8 (August 2017)
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Cover Story (view full-size image) Lipase-catalyzed esterification reactions between short chain fatty acids and alcohols are widely [...] Read more. Lipase-catalyzed esterification reactions between short chain fatty acids and alcohols are widely used in the food industry to prepare flavoring compounds. Although these reactions are usually performed in a non-aqueous medium, a certain amount of water is a pre-requisite to perform these reactions. This paper is focused on the effect of the water content of the non-aqueous medium on lipase-catalyzed esterification reactions. The results show that the reaction rate decreases with increasing water content of the medium. The simulation study shows that at higher water contents, water molecules form clusters (of different sizes) at the enzyme surface and near the active-site pocket, which it is believed hinder the entrance of the substrate molecules to the active-site pocket of the enzyme and slow down the reaction. View Paper here