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Kinetics of Microaqueous Bioreactor System

微水生物反应器系统动力学

基本信息

批准号：
61470115
负责人：
YAMANE Tsuneo
金额：
$ 2.05万
依托单位：
Nagoya University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1986
资助国家：
日本
起止时间：
1986 至 1988
项目状态：
已结题

项目摘要

To establish the kinetics of enzynatic reaction in microaqueous organic solvent, quantitative investigations were performed on the states of water molecules in the microaqueous organic solvent, and on two different types of enzymatic reactions. The interesting results mentioned below were obtained.1. Experimental procedure was established to determine separately protein-bound water and free water dissolved in organic solvent. Normal languimier-type ad-sorption isotherms were observed between the protein-bound water and the free water dissolved in water-miscible organic solvents, while abnormal monotonically rising isotherms were obtained between the protein-bound water and the free water dissolved in water-limmiscible organic solvents. Adsorption isotherms depend also on the purity of enzyme proteins, implying that water binds also impurities existing in the enzyme preparations.2. Both batch and continuous glycerolysis of fat by lipase between two liquid phases consisting glycerik phas … More e and liquid fat phase were studied. The initial reaction rate of decreasing triglyceride content increased with the power of 1.7 of moisture content. the free fatty acid hardly formed below 4% moisture content in the glycerol phase, but started to form significantly above 4%. Half-life of the lipase was about 21 days at 40゜c. Fat peroxide not only inhibited the glycerolysis reaction but also inactivated it, but they were not serious.3. Intramolecular esterification (lactonization) reaction of 15-hydroxypentadecanoic acid by lipase power suspended in microaqueous benzene was studied. Effects of moisture (both bound- and free -water) content on both initial reaction rate and product yield were made clear. The reaction rates increased first and decreased then with the increase in moisture content, giving rise to a maximum rate at a particular moisture content. The yield increased to almost 100% at decreasing moisture content. It was concluded that the reaction was limited by hydration of the enzyme protein at lower moisture content, while it was limited by true reversible reaction at elevated moisture content. Less

为了建立微水有机溶剂中酶促反应的动力学，对微水有机溶剂中水分子的状态以及两种不同类型的酶促反应进行了定量研究。得到了以下有趣的结果.建立了分别测定有机溶剂中蛋白质结合水和游离水的实验方法。在水溶性有机溶剂中，蛋白质结合水和自由水之间的吸附等温线为正常的luimier型，而在水不溶性有机溶剂中，蛋白质结合水和自由水之间的吸附等温线为异常的单调上升型。吸附等温线还取决于酶蛋白的纯度，这意味着水也会结合酶制剂中存在的杂质。2.脂肪酶在两个甘油相之间的间歇和连续甘油解 ...更多信息 e和液体脂肪相。降低甘油三酸酯含量的初始反应速率与水分含量的1.7次方成正比。在甘油相中，水分含量低于4%时，几乎不形成游离脂肪酸，但在水分含量显著高于4%时开始形成。在40 ℃下，脂肪酶的半衰期约为21天。过氧化脂肪对甘油分解反应既有抑制作用，又有灭活作用，但作用不严重.研究了微水苯悬浮体系中脂肪酶粉对15-羟基十五烷酸的分子内酯化（内酯化）反应。水分（结合水和自由水）含量对初始反应速率和产物产率的影响是明确的。随着水分含量的增加，反应速率先增大后减小，在某一水分含量下，反应速率达到最大。在降低水分含量时，产率增加到几乎100%。结果表明，在较低的水分含量下，该反应受酶蛋白水合作用的限制，而在较高的水分含量下，该反应受真正可逆反应的限制。少