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 correla...

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Bibliographic Details
Published in:Enzyme and microbial technology 1996-12, Vol.19 (8), p.585-589
Main Authors: Godoy, R.D., Sanabria, L.F., Gómez Aguirre, A., Giraldo, L., Gómez Ordoñez, A., Buitrago, G.
Format: Article
Language:English
Subjects:
6-APA
Bioconversions. Hemisynthesis
Biological and medical sciences
Biotechnology
dynamic calorimetry
Fundamental and applied biological sciences. Psychology
hydrolysis
Methods. Procedures. Technologies
Penicillin
reaction heat
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Summary: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.
ISSN:0141-0229
1879-0909
DOI:10.1016/S0141-0229(97)82685-3