Esterification Activity of Immobilized Lipase Entrapped in Thermal-Phase Transition Gel
Lipase was entrapped in poly-N-isopropylacrylamide gel beads which underwent thermally induced phase transition. Catalytic activity of the immobilized enzyme in the gel beads (IEG) was studied for esterification in organic medium and, for comparison, hydrolysis in aqueous medium. The activity of IEG...
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| Veröffentlicht in: | JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 1993, Vol.26(6), pp.681-685 |
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| container_title | JOURNAL OF CHEMICAL ENGINEERING OF JAPAN |
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| creator | Murakata, Tadahiro Liu, Xiao-Bing Sato, Shimio |
| description | Lipase was entrapped in poly-N-isopropylacrylamide gel beads which underwent thermally induced phase transition. Catalytic activity of the immobilized enzyme in the gel beads (IEG) was studied for esterification in organic medium and, for comparison, hydrolysis in aqueous medium. The activity of IEG changed significantly before and after the phase transition. The esterification activity leapt up with the phase transition at which the gel altered from swollen to shrunken state, whereas the hydrolysis activity fell. The esterification activity change was thought to be caused by change in the amount of environmental water in and around the IEG. To clarify the effect of environmental water on the esterification activity, four IEGs, different in their state and amount of environmental water, were employed for the esterification, and their activities were compared. IEG was most active when it shrunk and was surrounded with a suitable amount of water. |
| doi_str_mv | 10.1252/jcej.26.681 |
| format | Article |
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Catalytic activity of the immobilized enzyme in the gel beads (IEG) was studied for esterification in organic medium and, for comparison, hydrolysis in aqueous medium. The activity of IEG changed significantly before and after the phase transition. The esterification activity leapt up with the phase transition at which the gel altered from swollen to shrunken state, whereas the hydrolysis activity fell. The esterification activity change was thought to be caused by change in the amount of environmental water in and around the IEG. To clarify the effect of environmental water on the esterification activity, four IEGs, different in their state and amount of environmental water, were employed for the esterification, and their activities were compared. IEG was most active when it shrunk and was surrounded with a suitable amount of water.</description><identifier>ISSN: 0021-9592</identifier><identifier>EISSN: 1881-1299</identifier><identifier>DOI: 10.1252/jcej.26.681</identifier><identifier>CODEN: JCEJAQ</identifier><language>eng</language><publisher>Tokyo: The Society of Chemical Engineers, Japan</publisher><subject>Biochemical Engineering ; Bioconversions. Hemisynthesis ; Biological and medical sciences ; Biotechnology ; Fundamental and applied biological sciences. Psychology ; Gel ; Lipase ; Methods. Procedures. Technologies ; Non-aqueous Medium ; Phase Transition</subject><ispartof>JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 1993, Vol.26(6), pp.681-685</ispartof><rights>1993 The Society of Chemical Engineers, Japan</rights><rights>1994 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1993</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c485t-45663a42e5ecb23a96d81ca10a11240568c4bf0c38ee9416a1f32992dcd631a63</citedby><cites>FETCH-LOGICAL-c485t-45663a42e5ecb23a96d81ca10a11240568c4bf0c38ee9416a1f32992dcd631a63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3968597$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Murakata, Tadahiro</creatorcontrib><creatorcontrib>Liu, Xiao-Bing</creatorcontrib><creatorcontrib>Sato, Shimio</creatorcontrib><title>Esterification Activity of Immobilized Lipase Entrapped in Thermal-Phase Transition Gel</title><title>JOURNAL OF CHEMICAL ENGINEERING OF JAPAN</title><description>Lipase was entrapped in poly-N-isopropylacrylamide gel beads which underwent thermally induced phase transition. Catalytic activity of the immobilized enzyme in the gel beads (IEG) was studied for esterification in organic medium and, for comparison, hydrolysis in aqueous medium. The activity of IEG changed significantly before and after the phase transition. The esterification activity leapt up with the phase transition at which the gel altered from swollen to shrunken state, whereas the hydrolysis activity fell. The esterification activity change was thought to be caused by change in the amount of environmental water in and around the IEG. To clarify the effect of environmental water on the esterification activity, four IEGs, different in their state and amount of environmental water, were employed for the esterification, and their activities were compared. IEG was most active when it shrunk and was surrounded with a suitable amount of water.</description><subject>Biochemical Engineering</subject><subject>Bioconversions. Hemisynthesis</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gel</subject><subject>Lipase</subject><subject>Methods. Procedures. 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Hemisynthesis</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gel</topic><topic>Lipase</topic><topic>Methods. Procedures. 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Catalytic activity of the immobilized enzyme in the gel beads (IEG) was studied for esterification in organic medium and, for comparison, hydrolysis in aqueous medium. The activity of IEG changed significantly before and after the phase transition. The esterification activity leapt up with the phase transition at which the gel altered from swollen to shrunken state, whereas the hydrolysis activity fell. The esterification activity change was thought to be caused by change in the amount of environmental water in and around the IEG. To clarify the effect of environmental water on the esterification activity, four IEGs, different in their state and amount of environmental water, were employed for the esterification, and their activities were compared. IEG was most active when it shrunk and was surrounded with a suitable amount of water.</abstract><cop>Tokyo</cop><pub>The Society of Chemical Engineers, Japan</pub><doi>10.1252/jcej.26.681</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 1993, Vol.26(6), pp.681-685 |
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| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Biochemical Engineering Bioconversions. Hemisynthesis Biological and medical sciences Biotechnology Fundamental and applied biological sciences. Psychology Gel Lipase Methods. Procedures. Technologies Non-aqueous Medium Phase Transition |
| title | Esterification Activity of Immobilized Lipase Entrapped in Thermal-Phase Transition Gel |
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