Biotransformation: Difference between revisions
commented out entire article and started over |
→Sugars: High fructose corn syrup with content taken and compressed from that article |
||
| Line 14: | Line 14: | ||
===Sugars=== |
===Sugars=== |
||
Cyclodextrins are produced by [[transferase]]s. [[High fructose corn syrup]] is generated by biotransformation of [[corn starch]], which is converted to a mixture of glucose and fructose]]. [[Glucoamylase]] is one enzyme used in the process.<ref name=Hobbs>{{cite book|last1=Hobbs|first1=Larry|editor1-last=BeMiller|editor1-first=James N.|editor2-last=Whistler|editor2-first=Roy L.|title=Starch: chemistry and technology|date=2009|publisher=Academic Press/Elsevier|location=London|isbn=978-0-12-746275-2|pages=797–832|edition=3rd|doi=10.1016/B978-0-12-746275-2.00021-5|chapter=21. Sweeteners from Starch: Production, Properties and Uses}}</ref>{{rp|808–813}}<ref name=WhiteChapter2014/>{{rp|20–22}} |
|||
Cyclodextrins are produced by [[transferase]]s. [[High fructose corn syrup]] is generated by |
|||
===Amino acids=== |
===Amino acids=== |
||
Revision as of 20:11, 13 February 2022
Biotransformation is the bichemical modification of one or a mixture chemical compounds. Biotransformations can be conducted with whole cells or their lysates. Increasingly, biotransformations are effected with purified enzymes. Major industries and useful technologies depend on biotransformations.[1]
Pro's and cons
Biotransformations are often attractive because their selectivities can be high, limiting the coproduction of undesirable coproducts. Generally operate under mild temperatures and pressures in aqueous solutions, many biotransformations are "green". The catalysts, i.e. the enzymes, are amenable to improvement by genetic manipulation.
Biotransformations can be slow and are often incompatible with high temperatures to increase rates. Enzymes are generally only stable < 100 ºC, and usually much lower. Enzymes, like other catalysts are poisonable.
Historical
Wine and beer making are examples of biotransformations that have been practiced since ancient times. Vinegar is produced by fermentation, involving the oxidation of ethanol to acetic acid. Cheesemaking]] traditionally relies on microbes. Yogurt is produced using the enzyme renin.
Modern examples
Pharmaceuticals
Steroids are hydroxylated into bioactive drugs. Beta-lactam antibiotics are produced by biotransformations.
Sugars
Cyclodextrins are produced by transferases. High fructose corn syrup is generated by biotransformation of corn starch, which is converted to a mixture of glucose and fructose]]. Glucoamylase is one enzyme used in the process.[2]: 808–813 [3]: 20–22
Amino acids
Amino acids are sometimes produced by transaminases. In some cases, amino acids are obtain by biotransformations of peptides using peptidases.
Acrylamide
With acrylonitrile and water as substrates, nitrile hydratase enzymes are used to produce acrylamide, a valued monomer.
See also
References
- ^ Industrial biotransformations (2 ed.). Weinheim: Wiley-VCH. 2006. doi:10.1002/3527608184. ISBN 9783527310012.
{{cite book}}: Unknown parameter|authors=ignored (help); Unknown parameter|isbn2=ignored (help) - ^ Hobbs, Larry (2009). "21. Sweeteners from Starch: Production, Properties and Uses". In BeMiller, James N.; Whistler, Roy L. (eds.). Starch: chemistry and technology (3rd ed.). London: Academic Press/Elsevier. pp. 797–832. doi:10.1016/B978-0-12-746275-2.00021-5. ISBN 978-0-12-746275-2.
- ^ Cite error: The named reference
WhiteChapter2014was invoked but never defined (see the help page).