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水合-聚集预处理激活的商业脂肪酶在无水酯化反应中的底物特异性。

Substrate specificity of commercial lipases activated by a hydration-aggregation pretreatment in anhydrous esterification reactions.

机构信息

Department of Applied Chemistry, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya-ku, Tokyo 158-8557, Japan.

Department of Applied Chemistry, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya-ku, Tokyo 158-8557, Japan.

出版信息

Enzyme Microb Technol. 2024 Oct;180:110497. doi: 10.1016/j.enzmictec.2024.110497. Epub 2024 Aug 12.

Abstract

Substrate specificity in non-aqueous esterification catalyzed by commercial lipases activated by hydration-aggregation pretreatment was investigated. Four microbial lipases from Rhizopus japonicus, Burkholderia cepacia, Rhizomucor miehei, and Candida antarctica (fraction B) were used to study the effect of the carbon chain length of saturated fatty acid substrates on the esterification activity with methanol in n-hexane. Hydration-aggregation pretreatment had an activation effect on all lipases used, and different chain length dependencies of esterification activity for lipases from different origins were demonstrated. The effects of various acidic substrates with different degrees of unsaturation, aromatic rings, and alcohol substrates with different carbon chain lengths on esterification activity were examined using R. japonicus lipase, which demonstrated the most remarkable activity enhancement after hydration-aggregation pretreatment. Furthermore, in the esterification of myristic acid with methanol catalyzed by the hydrated-aggregated R. japonicus lipase, maximum reaction rate (5.43 × 10 mmol/(mg-biocat min)) and Michaelis constants for each substrate (48.5 mM for myristic acid, 24.7 mM for methanol) were determined by kinetic analysis based on the two-substrate Michaelis-Menten model.

摘要

采用水合-聚集预处理激活的商业脂肪酶进行非水相酯化反应的底物特异性研究。选用来自里氏木霉、洋葱伯克霍尔德菌、米根霉和南极假丝酵母(B 型)的 4 种微生物脂肪酶,研究了饱和脂肪酸底物的碳链长度对甲醇在正己烷中酯化活性的影响。水合-聚集预处理对所有使用的脂肪酶均有激活作用,并且不同来源的脂肪酶表现出不同的酯化活性的链长依赖性。使用经水合-聚集预处理后活性增强最显著的里氏木霉脂肪酶,考察了不同不饱和度、芳环和醇底物碳链长度的各种酸性底物对酯化活性的影响。此外,在经水合-聚集的里氏木霉脂肪酶催化的肉豆蔻酸与甲醇的酯化反应中,通过基于双底物米氏-门捷列夫模型的动力学分析,确定了最大反应速率(5.43×10mmol/(mg-biocat min))和各底物的米氏常数(肉豆蔻酸 48.5mM,甲醇 24.7mM)。

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