prikaz prve stranice dokumenta Biocatalytic reductions by plant tissue - Green alternative to alcohol production
  Preuzmi
PDF 459.03 KB
Znanstveni rad - Pregledni rad
Biocatalytic reductions by plant tissue - Green alternative to alcohol production
Croatian journal of food science and technology, 6 (2014), 1; 51-60. urn:nbn:hr:109:772230
Gašo-Sokač, Dajana; Nujić, Marija; Bušić, Valentina; Habuda-Stanić, Mirna

Citirajte ovaj rad

Gašo Sokač, D., Nujić, M., Bušić, V. i Habuda Stanić, M. (2014). Biocatalytic reductions by plant tissue - Green alternative to alcohol production. Croatian journal of food science and technology, 6. (1), 51-60. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:772230

Gašo Sokač, Dajana, et al. "Biocatalytic reductions by plant tissue - Green alternative to alcohol production." Croatian journal of food science and technology, vol. 6, br. 1, 2014, str. 51-60. https://urn.nsk.hr/urn:nbn:hr:109:772230

Gašo Sokač, Dajana, Marija Nujić, Valentina Bušić i Mirna Habuda Stanić. "Biocatalytic reductions by plant tissue - Green alternative to alcohol production." Croatian journal of food science and technology 6, br. 1 (2014): 51-60. https://urn.nsk.hr/urn:nbn:hr:109:772230

Gašo Sokač, D., et al. (2014) 'Biocatalytic reductions by plant tissue - Green alternative to alcohol production', Croatian journal of food science and technology, 6(1), str. 51-60. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:772230 (Datum pristupa: 03.04.2025.)

Gašo Sokač D, Nujić M, Bušić V, Habuda Stanić M. Biocatalytic reductions by plant tissue - Green alternative to alcohol production. Croatian journal of food science and technology [Internet]. 15.07.2014. [pristupljeno 03.04.2025.];6(1):51-60. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:772230

D. Gašo Sokač, M. Nujić, V. Bušić i M. Habuda Stanić, "Biocatalytic reductions by plant tissue - Green alternative to alcohol production", Croatian journal of food science and technology, vol. 6, br. 1, str. 51-60, Srpanj 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:772230. [Citirano: 03.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:772230
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Biocatalytic reductions by plant tissue - Green alternative to alcohol production
AutorDajana Gašo-Sokač
AutorMarija Nujić
AutorValentina Bušić
AutorMirna Habuda-Stanić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Sažetak (engleski)
The use of biocatalysts for the industrial synthesis of chemicals has been attracting much attention as an environmental friendly synthetic method. Various plants, such as apple (Malus pumila), carrot (Daucus carota), cucumber (Cucumis sativus), onion (Allium cepa), potato (Solanum tuberosum), radish (Raphanus sativus) and sweet potato (Ipomoea batatas) were used as biocatalysts. Enzymes that plants produce are able to perform reactions under mild conditions (pH and temperature), with... Više remarkable chemo-, regio-, and stereoselectivity. Due to this feature the number of biocatalysts used in organic synthesis has rapidly increased during the last decades, especially for the production of chiral compounds. This review presents biotechnological processes for the production of chiral alcohols by reducing prochiral ketones with whole plant tissue. Chiral alcohols are important building blocks for the synthesis of pharmaceuticals, pesticides, pheromones, flavors, fragrances and advanced materials such as liquid crystals. Reductase-catalyzed reactions are dependent on cofactors, and therefore, one major task in process development is to provide an effective method for regeneration of the cofactors consumed. The need for expensive cofactors is eliminated by using the whole plant tissue since the plant automatically provides this requirement. Depending on the vegetable used, either enantiomer may be obtained in high yield and high enantiomeric excess (ee), which could be a critical factor for drug development/bioactivity evaluation perspective. In this paper, various processes carried out on laboratory scales are presented. Attention is turned to conversion, yield, enantiomeric excess (ee). Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Pregledni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 6, br. 1, str. 51-60
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:772230
Datum objave publikacije2014-07-15
URL dokumentahttps://hrcak.srce.hr/125421
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 13:06:48
accessibility

closePristupačnostrefresh

Ako želite spremiti trajne postavke, kliknite Spremi, ako ne - vaše će se postavke poništiti kad zatvorite preglednik.