Avoiding cross-reactivities in multistep biocatalysis by light-induced enzyme deactivation
نویسندگان
چکیده
منابع مشابه
Whey upgrading by enzyme biocatalysis
Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable. Traditionally, whey producers have considered it as a nuisance and strategies of whey handling ha...
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An artificial ‘minipathway’ starting with oxyfunctionalization of readily available limonene to carveol followed by oxidation to the corresponding α,β-unsaturated ketone via an alcohol dehydrogenase, an enoate reductase for the subsequent reduction of the double bond and concluded by a Baeyer-Villiger monooxygenase for the formation of the corresponding lactone is presented. This extension of t...
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ژورنال
عنوان ژورنال: Chemie Ingenieur Technik
سال: 2018
ISSN: 0009-286X
DOI: 10.1002/cite.201855327