Biosynthesis and thermal characterization of polyhydroxyalkanoates bearing phenyl and phenylalkyl side groups
Biosynthesis and thermal characterization of polyhydroxyalkanoates bearing phenyl and phenylalkyl side groups
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带有苯基和苯烷基侧基的聚羟基脂肪酸酯的生物合成和热表征
DOI：
10.1016/j.polymdegradstab.2014.05.020
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Takeharu Tsuge
中科院分区：
文献类型：
--
作者：
Shoji Mizuno;Shiori Katsumata;Ayaka Hiroe;Takeharu Tsuge
假单胞菌聚羟基链烷酸（PHA）合酶1（PhaC 1 Ps）。61-3是一种广泛的底物特异性酶。本研究利用表达PhaC 1 Ps的Ralstonia eutrophaPHB-4重组菌，合成了一种新型的含苯基侧基的3-羟基丁酸酯（3 HB）基PHA共聚物--聚（3 HB-co-3-羟基-3-苯基丙酸酯）[P（3 HB-co-3 H3 PhP）]。通过进料3 H3 PhP前体，3 H3 PhP分数增加至8.9摩尔%。由于苯基侧基引入到P（3 HB），熔融温度和熔化焓降低，而玻璃化转变温度（Tg）的增加，表现出明显的热行为作为一个结果的苯基侧基。利用PseudomonasputidaKT 2440从ω-苯基烷酸酯合成了含苯烷基侧基的PHA，并对其热性能进行了表征。在此基础上，考察了芳香侧基中烷基链长对Tg的影响。这项研究证明了芳香族侧基在PHA的热性能中发挥的作用。
Polyhydroxyalkanoate (PHA) synthase 1 (PhaC1Ps) fromPseudomonassp. 61-3 is a broad-substrate-specific enzyme. In this study, by employingRalstonia eutrophaPHB-4 recombinant expressing PhaC1Ps, a novel type of 3-hydroxybutyrate (3HB)-based PHA copolymer, poly(3HB-co-3-hydroxy-3-phenylpropionate) [P(3HB-co-3H3PhP)], bearing phenyl side groups, was synthesized. The 3H3PhP fraction was increased up to 8.9 mol% by feeding 3H3PhP precursors. As the phenyl side group was introduced into P(3HB), the melting temperature and the enthalpy of fusion decreased, while the glass transition temperature (Tg) increased, demonstrating a distinct thermal behavior as a result of the phenyl side group. Furthermore, PHAs bearing phenylalkyl side groups were synthesized from ω-phenylalkanoates byPseudomonas putidaKT2440, and their thermal properties were characterized. Based on the measured and predictedTgvalues, the effect of the alkyl chain length in the aromatic side group onTgwas investigated. This study demonstrates the role that aromatic side groups play in the thermal properties of PHAs.
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在有机溶剂中可溶胀的生物合成 P(3HB-co-3HA) 的表征
影响因子：
5.9
作者：
Takeharu Tsuge;Y. Hamada;Yoriko Watanabe;Satoshi Tomizawa;Tetsuya Yamamoto;H. Abe
通讯作者：
H. Abe
影响因子：
5
作者：
Kato, M;Bao, HJ;Doi, Y
通讯作者：
Doi, Y
影响因子：
5.5
作者：
Curley, JM;Hazer, B;Fuller, RC
通讯作者：
Fuller, RC
影响因子：
2.5
作者：
K. Fritzsche;R. Lenz;R. Fuller
通讯作者：
K. Fritzsche;R. Lenz;R. Fuller
影响因子：
3.7
作者：
Saika A;Watanabe Y;Sudesh K;Abe H;Tsuge T
通讯作者：
Tsuge T