Mathematical modelling of the dehydrogenase catalyzed hexanol oxidation with coenzyme regeneration by NADH oxidase

Presečki, Ana Vrsalović; Vasić-Rački, Đurđa

doi:10.1016/j.procbio.2008.09.007

Cited by 27 publications

(10 citation statements)

References 39 publications

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“…The major volatile compound found in the lipid fraction of inshell peanuts was hexanal, which was followed by nonanal and octanal. In general, volatiles present in-shell samples increased upon dry-blanching, with few exceptions such as hexanal, which decreased in its concentration, possibly due to its reduction to hexanol [25]. In fact, hexanol, which was not detected in cold-pressed oil from in-shell peanuts, was detected in oil from dry-blanched peanuts.…”

Section: Volatile Compoundsmentioning

confidence: 91%

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching

Camargo

Alencar

Canniatti‐Brazaca

et al. 2016

J Americ Oil Chem Soc

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The oxidative changes of peanuts subjected to the dry‐blanching process were evaluated and compared with those of their in‐shell counterparts. In general, the fatty acid profile was not influenced. The content of α‐tocopherol decreased, but the remaining tocopherol homologs were unaffected. Nonanal, an oxidation product of oleic acid, increased. However, the contents of several volatile compounds with potential antioxidant properties were also increased. The higher oxidative stability of dry‐blanched peanuts was demonstrated by accelerated tests as evaluated by peroxide value, thiobarbituric acid reactive substances (TBARS) and the induction period of cold‐pressed oils and this was confirmed by the higher antioxidant properties of oils from such sample as evaluated by the DPPH radical scavenging activity. These results were further confirmed during long‐term storage of dry‐blanched and in‐shell peanuts. The decrease of tocopherols in peanuts due to dry‐blanching did not negatively influence their oxidative stability. In fact, dry‐blanched peanuts showed higher stability as compared with in‐shell peanuts; therefore, we suggest that loss of tocopherol might be less important than the generation of several volatile antioxidant compounds as well as possibly Maillard reaction products upon the dry‐blanching process. These results may be of practical interest to the peanut and peanut oil industries.

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Section: Volatile Compoundsmentioning

confidence: 91%

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching

Camargo

Alencar

Canniatti‐Brazaca

et al. 2016

J Americ Oil Chem Soc

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“…The measurements showed that the calculated reaction rate was 30-fold higher in the microreactor than in the cuvette. No significant difference was noticed among all the other Michaelis-Menten constants ( 53 ). No product inhibition was estimated in microreactor kinetic experiments, which was not the case for kinetic measurements performed in a macrosystem.…”

Section: Biotechnology On a Small Scalementioning

confidence: 86%

“…The impact of different process parameters on the conversion and volumetric productivity was studied as a measure of process efficiency. It was observed that in the 6-mm 3 tubular microreactor, 30% conversion rate of hexanol was achieved after 36 s, while in a macroreactor 5.3% conversion rate of hexanol was obtained after 180 s ( 53 ), showing a significant progress.…”

Section: Biotechnology On a Small Scalementioning

confidence: 99%

Synergy of Microtechnology and Biotechnology: Microreactors as an Effective Tool for Biotransformation Processes

Šalić

Zelić

2018

Food Technol. Biotechnol.

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SUMMARY Despite the fact that microreactors have been present for more than 40 years now and that their potential has been extensively exploited in chemical synthesis, analytics and screening, to date very few biocatalytic processes have been explored in microreactors. It is claimed that enzymatic microreactor technology is exactly in the same place where chemical microreactors were 15 years ago. However, general opinion is that the efforts devoted to the research of micro-enzymatic reactors will inaugurate a new breakthrough in bio-based processing. The aim of this review is to explore the synergy between microtechnology, mainly microreactors, and biotechnology, and to assess its potential, opportunities, challenges and future application in biotechnology.

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“…Najveći broj sustava s dva enzima za koje su razvijeni kinetički modeli predstavljaju reakcije katalizirane oksidoreduktazama koje zahtijevaju regeneraciju koenzima. [24][25][26][27][28][29] Takve reakcije se često primjenjuju za proizvodnju kiralnih produkata, 28,[30][31][32] u oksidacijama kataliziranim oksidoreduktazama, 26,29 itd. U reakcijama oksidacije mnogo je teže uspostaviti učinkovit sustav regeneracije i, posljedično, postići industrijsku primjenjivost.…”

Section: Primjeri Primjene Modeliranja U Razvoju Enzimskih Kaskadnih Reakcija 31 Sustavi S Dva Enzimaunclassified

“…Oblik koenzima suprotan obliku koji je potreban za provođenje glavne reakcije često je inhibitor kako u glavnoj reakciji tako i u reakciji regeneracije. 24,25,29 Prema tome, ta inhibicija može biti svedena na minimum samo u slučaju primjene uspješnog i učinkovitog regeneracijskog sustava. U redukcijama kataliziranim oksidoreduktazama, dobro utemeljena i uobičajena metoda NAD(P)H regeneracije uključuje upotrebu formijat-dehidrogenaza.…”

Section: Primjeri Primjene Modeliranja U Razvoju Enzimskih Kaskadnih Reakcija 31 Sustavi S Dva Enzimaunclassified

Primjena matematičkog modeliranja u razvoju enzimskih kaskadnih reakcija

et al. 2019

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“Sustavska biokataliza” (engl. systems biocatalysis), odnosno provedba kaskadnih reakcija koje oponašaju stanične metaboličke puteve danas se sve češće primjenjuje. Kaskadne reakcije imaju brojne prednosti nad tradicionalnim kemijskim postupcima, međutim, za uspješnu optimizaciju i prenošenje takvih kompleksnih sustava u veće, industrijsko mjerilo potrebno je primijeniti reakcijsko inženjerstvo. U ovom preglednom radu navedeni su primjeri uspješne primjene matematičkog modeliranja na razvoj enzimskih kaskadnih reakcija koji pokazuju važnost i potencijal te metodologije.

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Mathematical modelling of the dehydrogenase catalyzed hexanol oxidation with coenzyme regeneration by NADH oxidase

Cited by 27 publications

References 39 publications

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching

Synergy of Microtechnology and Biotechnology: Microreactors as an Effective Tool for Biotransformation Processes

Primjena matematičkog modeliranja u razvoju enzimskih kaskadnih reakcija

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