Kontinuierliche Reaktionsführung mit löslichen Enzymen

Continuous processes with soluble enzymes. This paper surveys the use of continuously operating enzyme-membrane reactors with enforced flow where the retention of soluble enzymes in the reaction vessel is achieved by means of an ultrafiltration membrane. This technique has been commercialized in the acylase process for the synthesis of L -amino acids on a 200 ton/year level. It is especially useful for the application of multi-enzyme systems with cofactor regeneration. The synthesis of L -tert-leucine from the corresponding α-keto acid has been achieved on a kilogram scale. Coenzymes coupled to water soluble polymers are retained in the membrane-reactor together with the enzymes. Use of suitable conditions prevents loss of enzyme and coenzyme by passage through the membrane or by deactivation. Therefore the costs of enzymes and coenzymes are no longer limitations for economic processes. In the continuously operating enzyme-membrane reactor regeneration of the coenzyme up to 600 000 times was achieved. In continuous peptide synthesis space-time yields of 25 kg/(l d) were obtained. To suppress side reactions very high catalyst concentrations are possible, yielding residence times below 4 min.     

Aluminium nitride coatings on silicon carbide fibres,prepared by pyrolysis of a polymeric precursor

Metallic aluminium was anodically dissolved in an organic electrolyte. A viscous solution, containing a polyiminoalane precursor was obtained. Nicalon (SiC) fibres were thermally pretreated and then coated with this fluid. The coated fibres were dried and calcined at 900 ° C in anhydrous ammonia. Thermal pretreatment of the fibres in nitrogen at 1400 ° C and dip coating with solutions of relatively low aluminium concentrations resulted in dense, nearly uncracked aluminium nitride layers.     

A new route for the preparation of cyano‐containing poly(N‐isopropylacrylamide) microgel latex for specific immobilization of antibodies

A prepolymerization process was used to prepare functionalized poly(N‐isopropylacrylamide) latexes with surface cyano groups. The functionalized latexes prepared were characterized by FTIR, ¹H NMR, scanning electron microscopy and quasi‐elastic light scattering. In addition, the polymerization conversion and the water‐soluble polymer amounts were quantified. The polymerization conversions were found to be above 80% with 5–14 wt% of water soluble polymer formation. The immobilization of antibody (immunoglobulin) onto such cyano‐containing thermally sensitive particles, suggests the feasibility of specific dipole–dipole interactions between the cyano and hydroxyl functional groups from particle and antibody, respectively. Copyright © 2004 Society of Chemical Industry     

Optimising the baking and frying process using oil‐improving agents

Despite slimness mania and acrylamide scare, the market of fried products is still growing. Frying is an extremely effective way to cook food. A fried product tastes good, has a good flavour and is prepared within a few minutes. Every effort has been made to optimise the frying process. With regard to the quality of the fried food, the quality of the frying oil is very important. In the past, important characteristics of industrial frying oils were oxidative stability, high smoke point and low foaming. Nowadays, new frying fats with various additives, with a healthier fatty acid profile and higher heat stability are emerging. Emulsifiers, anti‐polymerising agents, and natural and synthetic antioxidants improve the performance during frying. Sesamol, rosemary and other natural extracts display strong stabilising effects during the frying operations. Filtration and the use of heat‐stabilising additives help to retard fat degradation and give the producer a larger time‐window for optimum frying. The effectiveness of the treatment with filter aids or mineral adsorbents and the stabilising effects of synthetic and natural agents were compared by using the Rancimat test for testing oxidative stability and the OSET (oxidative stability at elevated temperature) test to determine the stability at the frying temperature.