ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary An analysis of the effect of water during the enzymatic esterification reaction between a fatty acid and a fatty alcohol is presented in this article. Adding water at the beginning of the reaction enabled the initial rate to be greatly increased. The action of water was not instantaneous, even though enzyme hydration was rapid. The apparent order of the reaction was zero. If water generated during the reaction was not eliminated, there was a drastic reaction rate decrease, which we attribute to a phenomenon of phase separation. Depending on the experimental conditions, which result in the presence of greater or smaller quantities of water in the medium, a conversion of 0.3, 0.5 or 0.9 is reached within 1 h.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00176649
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