Kiran K R, Karanth N G, Divakar S
Department of Fermentation Technology and Bioengineering, Central Food Technological Research Institute, Mysore 570 013, India.
Indian J Biochem Biophys. 2002 Apr;39(2):101-5.
Lipase catalysed stearoyl lactic acid preparation in non-aqueous media was treated as a model system to study the microaqueous phase containing hydrogen ions arising from dissociation of water soluble lactic acid in it. The thermodynamic factors operating at the microaqueous enzyme-water-solvent phase on the lipase in non-polar solvents were investigated in terms of the water of reaction which constitutes the microaqueous phase, partitioning of acid between water of the microaqueous phase and the organic solvent, dissolution and dissociation of the acid and the resultant number of H+ present in the microaqueous phase and the extent of esterification for a given amount of enzyme at various substrate concentrations. Using mass transfer equations, the theoretical number of H+ at the microaqueous phase were calculated and expressed as hydrogen ion numbers to generate plots which indicated various thermodynamic processes operating at the microaqueous phase to maintain this concentration to a safe minimum.
将非水介质中脂肪酶催化制备硬脂酰乳酸的过程作为模型系统，以研究其中因水溶性乳酸解离而产生的含氢离子的微水相。从构成微水相的反应水、微水相中的水与有机溶剂之间酸的分配、酸的溶解和解离以及微水相中存在的H⁺的数量和在各种底物浓度下给定酶量的酯化程度等方面，研究了非极性溶剂中微水相酶 - 水 - 溶剂相上脂肪酶的热力学因素。使用传质方程计算微水相中的理论H⁺数量，并将其表示为氢离子数，以生成图表，这些图表表明了在微水相中维持该浓度至安全最低水平所涉及的各种热力学过程。
