| 酵母不对称催化制备R-1,2-丙二醇 |
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| 引用本文： | 陈勇,李凤梅,韩荣伟,杜德红,于春娣.酵母不对称催化制备R-1,2-丙二醇[J].生物加工过程,2009,7(4):61-64. |
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| 作者姓名： | 陈勇 李凤梅 韩荣伟 杜德红 于春娣 |
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| 作者单位： | 青岛农业大学,食品科学与工程学院,青岛,266109 |
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| 基金项目： | 陕西省教育厅产业化培育项目 |
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| 摘 要： | 研究了采用面包酵母还原丙酮醇制备R-1,2-丙二醇的工艺。采用摇瓶对转化条件进行单因素实验,确定最优转化条件：丙酮醇浓度0.3mmol/mL,pH7.0,酵母质量浓度150g/L,乙醇浓度为0.3mmol/mL,转化时间25h。在此条件下,采用分批流加策略进行1.5L规模发酵罐转化试验,转化25h后,发酵液的R-1,2-丙二醇浓度为0.27mmol/mL。
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| 关 键 词： | 1 2-丙二醇 不对称 还原 酵母 |
Preparation of (R)-1,2-propanediol through asymmetric reduction with bakers yeast |
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| CHEN Yong,LI Feng-mei,HAN Rong-wei,DU De-hong,YU Chun-di.Preparation of (R)-1,2-propanediol through asymmetric reduction with bakers yeast[J].Chinese Journal of Bioprocess Engineering,2009,7(4):61-64. |
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| Authors: | CHEN Yong LI Feng-mei HAN Rong-wei DU De-hong YU Chun-di |
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| Institution: | ( Department of Food Science and Engineering, Qingdao Agriculture University, Qingdao 266109, China) |
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| Abstract: | The process of preparation of (R)-1,2-propanediol by reduction of hydroxyl acetone with bakers yeast was studied.Based on single-factor experimental design in shaking flask, the optimum conditions of the process were as follows: hydroxy acetone 0.3 mmol/mL, ethanol 0.3 mmol/mL, bakers yeast 150 g/L,pH was 7.0,and the time for transformation was 25 h.The transformation in 1.5-L fermentor was carried out by batch-feeding hydroxyl acetone and ethanol.The concentration of (R)-1,2-propanediol reached 0.27 mmol/mL after 25 h in 1.5-L fermentor. |
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| Keywords: | 1 2-propanediol asymmetry reduction yeast |
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