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Modelling of Continuous L-Malic Acid Production by Porcine Heart Fumarase and Fumarase in Yeast Cells

A. Vrsalović Presečki orcid id orcid.org/0000-0002-0247-4483 ; University of Zagreb, Faculty of Chemical Engineering and Technology, Department for Reaction Engineering and Catalysis, Savska c.16, 10 000 Zagreb, Croatia
B. Zelić orcid id orcid.org/0000-0003-3210-2960 ; University of Zagreb, Faculty of Chemical Engineering and Technology, Department for Reaction Engineering and Catalysis, Savska c.16, 10 000 Zagreb, Croatia
Đ. Vasić-Rački orcid id orcid.org/0000-0003-3927-8264 ; University of Zagreb, Faculty of Chemical Engineering and Technology, Department for Reaction Engineering and Catalysis, Savska c.16, 10 000 Zagreb, Croatia


Puni tekst: engleski pdf 1.301 Kb

str. 519-525

preuzimanja: 474

citiraj


Sažetak

Continuous production of L-malic acid will be presented in this paper. The fumarase isolated from porcine heart, fumarase in the permeabilized non-growing cells of baker’s yeast and Saccharomyces bayanus (UVAFERM BC) were used as biocatalysts. In the production of L-malic acid with fumarase isolated from porcine hearts, there was no enzyme deactivation for a period of two days.At the average residence time of 4 hours, the conversion of about 80 % was achieved.Inactivation of the enzyme was observed using permeabilized cells.Thi s inactivation is described as a reversible process.C onversion of about 50 % was achieved with the remaining enzyme activity.A mathematical model that describes the production
of L-malic acid, which contains the enzyme inactivation rate, was developed. Based on simulations, the used biocatalysts were compared. The results show that in the continuous production of L-malic acid, one milligram of purified enzyme corresponds to 68 g (wet weight) cells of Saccharomyces bayanus or 120 g (wet weight) cells of baker’s yeast.

Ključne riječi

L-malic acid, fumarase, baker’s yeast, permeabilization, modeling

Hrčak ID:

45416

URI

https://hrcak.srce.hr/45416

Posjeta: 872 *