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Mathematical modeling of asymmetric reduction of ethyl 4-chloro acetoacetate by bakers’ yeast

Paper ID Volume ID Publish Year Pages File Format Full-Text
18686 42735 2006 8 PDF Available
Title
Mathematical modeling of asymmetric reduction of ethyl 4-chloro acetoacetate by bakers’ yeast
Abstract

A mathematic model was developed to simulate the asymmetric reduction of ethyl 4-chloro acetoacetate (ECA) by bakers’ yeast. The model of the process considered the kinetics of enzymatic reaction, the effect of substrate inhibition and the spontaneous degradation of the substrate. The reaction kinetics of the ECA degradation was determined empirically. The inhibition by the substrate was analyzed and the apparent kinetic constants of the overall enzymatic reaction, of the S-enzymes and of the R-enzymes, were estimated individually. The system of equations was solved numerically using the Runge–Kutta method. The close correlation between the predicted and experimental results concerning product formation, reaction yield and optical purity of product under various substrate concentrations, implied the reliability of the established model.

Keywords
Asymmetric reduction; Bakers’ yeast; Simulation; Stereoselectivity; Substrate inhibition
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 38, Issue 7, 2 May 2006, Pages 879–886
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us