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固定化脂肪酶催化合成丁酸肉桂酯的动力学

Kinetics of Enzymatic Synthesis of Cinnamyl Butyrate by Immobilized Lipase.

作者信息

Waghmare Govind V, Chatterji Abhishek, Rathod Virendra K

机构信息

Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai, 40019, India.

出版信息

Appl Biochem Biotechnol. 2017 Nov;183(3):792-806. doi: 10.1007/s12010-017-2464-x. Epub 2017 May 6.

Abstract

This work illustrates the enzymatic synthesis of cinnamyl butyrate by esterification of butyric acid and cinnamyl alcohol. Experiments were performed to study the various operating parameters such as molar ratio, enzyme concentration, temperature, and speed of agitation. Also, the suitable kinetic model for esterification reaction was predicted and the various kinetic parameters were determined. It has been observed that the experimental results agree well with the simulated results obtained by following the ping-pong bi-bi mechanism with dead-end inhibition by both the substrate acid and alcohol. The highest 90% conversion of butyric acid was observed after 12 h at the following reaction conditions: substrate molar ratio 1:2 (butyric acid/cinnamyl alcohol), temperature 50 °C, enzyme loading 2% (with respect to the weight of the substrates), and agitation speed 250 rpm. Diffusional mass transfer limitations between substrate and enzyme surface do not show significant effect on reaction kinetics. Enzyme reusability study reveals that it retains 85% of its catalytic activity after five consecutive cycles.

摘要

这项工作展示了通过丁酸和肉桂醇的酯化反应酶促合成丁酸肉桂酯。进行了实验以研究各种操作参数,如摩尔比、酶浓度、温度和搅拌速度。此外,预测了适合酯化反应的动力学模型并确定了各种动力学参数。据观察,实验结果与通过底物酸和醇的乒乓双底物机制及终产物抑制作用所获得的模拟结果吻合良好。在以下反应条件下,12小时后观察到丁酸的最高转化率为90%:底物摩尔比1:2(丁酸/肉桂醇)、温度50°C、酶负载量2%(相对于底物重量)、搅拌速度250转/分钟。底物与酶表面之间的扩散传质限制对反应动力学没有显著影响。酶的可重复使用性研究表明,连续五个循环后它仍保留85%的催化活性。

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