Reaction heat measurements in the enzymatic hydrolysis reaction of penicillin GK to obtain 6-APA

The purpose of this study was to measure heats involved in the hydrolysis process for the industrial production of 6-aminopenicillanic acid (6-APA) using dynamic calorimetry techniques. The experimental design was planned using Hess' law. The information derived from the calorimeter was correlated mathematically to determine the heat released during enzymatic hydrolysis. This is important for temperature control systems and reactor design. The results obtained with the calorimetric measurements at 308 K and pH 7.5 are the penicillin hydrolysis, ΔH_hydrol, at 35.9 ± 5.7 kJ mol^?1 and phenyl acetic acid neutralization, ΔH_neut, at ?47.1 ± 3.8 kJ mol^?1.