fulltext.study @t Gmail

Effects of pressure and temperature on enzymatic reactions in supercritical fluids

Paper ID Volume ID Publish Year Pages File Format Full-Text
14835 1258 2007 9 PDF Available
Title
Effects of pressure and temperature on enzymatic reactions in supercritical fluids
Abstract

Supercritical fluids (SCFs) are receiving increasing attention as reaction media because they permit higher reaction rates compared with the conventional solvents. The ease of manipulating the physical properties of the SCFs enables easier control of the reaction conditions and easier solvent removal after the reaction. This review focuses on effects of pressure, temperature and the properties of the SCFs, on enzymatic reactions. Phase behavior, reaction rate and activation volume in SCFs are discussed. Within the ranges of pressure (10–40 MPa) and temperature (35–60 °C) that typically characterize the supercritical region, an increase in pressure and/or a decrease in temperature lead to a decrease in the enzyme turnover because the diffusion coefficients of the substrates migrating to the active sites of enzymes are affected.

Keywords
Activation volume; Enantioselectivity; Enzymatic reaction; Enzyme activity; Supercritical fluids
First Page Preview
Effects of pressure and temperature on enzymatic reactions in supercritical fluids
Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 25, Issue 3, May–June 2007, Pages 272–280
Authors
, , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering