Strategy for polymorphic control by enzymatic reaction and antisolvent crystallization: effect of aminoacylase on metastable β-glycine formation-Reference-Cited by-同舟云学术

Strategy for polymorphic control by enzymatic reaction and antisolvent crystallization: effect of aminoacylase on metastable β-glycine formation

Published:2021 Issue:12 Volume:6 Page:2292-2305
ISSN:2058-9883
Container-title:Reaction Chemistry & Engineering
language:en
Short-container-title:React. Chem. Eng.

Author:

Hsueh Jen-Chieh¹,Yeh Kuan Lin¹,Lee Hung Lin¹^ORCID,Lee Tu¹^ORCID

Affiliation:

1. Department of Chemical and Materials Engineering, National Central University, 300 Zhongda Road, Zhongli District, Taoyuan City 32001, Taiwan, R.O.C

Abstract

β-Glycine could only be produced by enzymatic reaction, while other recrystallization methods gave mixture of α- and β-glycine, or α-, β-, γ-glycine no matter whether the pristine aminoacylase was added as auxiliary additive or not.

Funder

Ministry of Science and Technology, Taiwan

Publisher

Royal Society of Chemistry (RSC)

Subject

Fluid Flow and Transfer Processes,Process Chemistry and Technology,Chemical Engineering (miscellaneous),Chemistry (miscellaneous),Catalysis

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RE/D1RE00335F

Reference67 articles.

1. Enzymes for the feed industry: past, present and future

2. Insights into the substrate specificity of plant peptide deformylase, an essential enzyme with potential for the development of novel biotechnology applications in agriculture

3. Enzyme applications for monogastric feeds: A review

4. TECHNOLOGY PROSPECTING ON ENZYMES: APPLICATION, MARKETING AND ENGINEERING

5. Current prospective in using cold-active enzymes as eco-friendly detergent additive

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tuning membrane properties to control supersaturation of antisolvent crystallization;Journal of Membrane Science;2024-02

2. Engineering nucleation/crystallization to intensify the enzymatic reactions and fermentation: A review;Chemical Engineering Journal;2022-03