苯乙醇和 1-苯基-2-丙醇酶解动力学中作为酰基供体的脂肪酸和芳香酸

Fatma Zohra Smaine, Mounia Merabet-Khelassi, Saoussen Zeror, Emilie Kolodziej, Martial Toffano, Louisa Aribi-Zouioueche
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引用次数: 0

摘要

该研究介绍了如何使用脂肪酸和芳香酸作为绿色酰基供体,通过酯化 1-苯基乙醇和 1-苯基丙-2-醇进行酶促动力学解析。研究还检验了硫酸镁的存在对白色念珠菌脂肪酶(CRL)的反应性和选择性的影响。有机溶剂、培养基稀释度和温度是实现对映体选择性酯化反应的决定性参数。以丁酸和月桂酸为酰基给体,在庚烷中解析 1-苯基乙醇的过程中,硫酸镁的使用对 CRL 的对映体选择性有重大影响。
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Fatty and aromatic acids as acyl donors in enzymatic kinetic resolution of phenylethanol and 1-phenylpropan-2-ol

The use of fatty and aromatic acids as green acyl donors for enzymatic kinetic resolution via esterification of 1-phenylethanol and 1-phenylpropan-2-ol was described. The impact of the presence of magnesium sulfate on both reactivity and selectivity of Candida rugosa lipase (CRL) was checked. The organic solvents, the medium dilution, and the temperature revealed as determinant parameters to achieve enantioselective esterification reactions. A significant impact of the use of magnesium sulfate was revealed on the enantioselectivity of the CRL in heptane during the resolution of 1-phenylethanol, using butyric and lauric acids as acyl donors.

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