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Enzymatic polymerization of phenolic compounds by oxidoreductases by Mohamed Ghoul Download PDF EPUB FB2

Enzymatic polymerization of phenolic compounds by oxidoreductases analyze the processes used and the key factors (temperature, solvent, origin of the enzyme, structure of the substrate, reactor design, ) which control the polymerization of phenolic species by these oxidoreductase enzymes in order to obtain polymers with desired characteristics and by: The enzymatic polymerization of phenolic compounds continues to generate interest in several diverse fields such as food, cosmetics, and pharmaceuticals.

The use of these compounds for their antioxidant properties is limited by their low solubility and thermal stability. The enzymatic polymerization of phenolic compounds has been generating interest in several fields such as food, cosmetics, and pharmaceuticals.

In this title, these compounds are employed for their antioxidant properties; however, their use is limited by their low solubility and thermal stability. Enzymatic polymerization of phenolic compounds by oxidoreductases analyze the processes used and the key factors (temperature, solvent, origin of the enzyme, structure of the substrate, reactor design, ) which control the polymerization of phenolic species by these oxidoreductase enzymes in order to obtain polymers with desired characteristics and properties.

In this book, we analyze the key factors (temperature, solvent, origin of the enzyme, structure of the substrate, reactor design,) who control the polymerization of phenolic compounds by the. In this book, we analyze the key factors (temperature, solvent, origin of the enzyme, structure of the substrate, reactor design,) who control the polymerization of phenolic compounds by the oxidoreductase enzymes, to obtain polymers with desired characteristics and by: S.

Kobayashi, in Polymer Science: A Comprehensive Reference, Introduction. Enzymatic polymerization has been extensively developed over the past two decades. It is defined as “the in vitro polymerization of artificial substrate monomers catalyzed by an isolated enzyme via nonbiosynthetic (nonmetabolic) pathways”.

1 This chapter deals with two reaction categories. oxidoreductases, namely laccases and peroxidases. Laccases use molecular oxygen as a co-substrate, being therefore the perfect co-substrate. Depending on the structure of the phenolic compound, namely the number of hydroxyl groups, the enzymatic polymerization can be performed via laccase or using laccase-mediator systems (LMSs).

from book Enzymatic polymerization of phenolic compounds by oxidoreductases (pp) SpringerBriefs in Molecular Science Chapter February with 13 Reads. Cardanol and anacardic acid, two natural phenolic compounds which have been extracted from biomass wastes are used as model compounds for enzymatic polymerization and for producing surface coating.

Anacardic acid has a relatively simple structure compared to other natural phenols, and is reported to have high anti-oxidant, antibiotic activities. Enzymatic polymerization augments the AO activity of phenolic compounds while increasing stability and solubility in aqueous media.

Further, molecular weight of the resulting phenolic polymers can be judiciously tailored using homo/co-polymerization methods to achieve optimal solubility and AO activity.

Enzymatic polymerization of phenolic compounds by oxidoreductases The enzymatic polymerization of phenolic compounds continues to generate interest in several diverse fields such as food, cosmetics, and pharmaceuticals.

The use of these compounds for their antioxidant properties is limited by their low solubility and thermal stability. Enzymatic Polymerization of Phenolic Compounds by Oxidoreductases.

, DOI: /_1. Oluyemisi E. Adelakun, Tukayi Kudanga, Ayesha Parker, Ivan R. Green, Marilize le Roes-Hill, Stephanie G. Burton. Laccase-catalyzed dimerization of ferulic acid amplifies antioxidant activity. Enzymatic polymerization of phenolic compounds (catechol, resorcinol, and hydroquinone) was carried out using laccase.

The number-average molecular weights of the polyphenols ranged from to Da (corresponding to the degree of polymerization that varied from 10 to 12) with a lower polydispersity value of aboutshowing selective poly. Mohamed Ghoul, Latifa Chebil, Mohamed Ghoul, Latifa Chebil, Enzymatic Polymerization of Phenolic Compounds by Oxidoreductases, Enzymatic polymerization of phenolic compounds by oxidoreductases, /_1, (), ().

Phenolic substrates representing lignin or xenobiotic model compounds were incubated with a phenoloxidase‐like catalyst extracted from soil. The resulting oxidative products were separated by thin‐layer chromatography and characterized by mass spectrometry.

Oxidoreductases such as laccases (EC ) or peroxidases (EC ) have been reported to catalyze the oligomerization or polymerization of many phenolic compounds. 7,8,11 The catalytic cycle of laccase requires oxygen as a substrate, which implies a clear advantage over peroxidases that use hydrogen peroxide.

12,13 The advantages. Soybean peroxidase (SBP) was used to catalyze the polymerization of phenols in room-temperature ionic liquids (RTILs).

Phenolic polymers with number average molecular weights ranging from to D were obtained depending on the composition of. The three classes of enzymes, oxidoreductases, transferases and hydrolases, have been employed as catalysts for enzymatic polymerization and modification; Well-defined polysaccharides are produced by enzymatic polymerization catalyzed by hydrolases and transferases; Hydrolase-catalyzed polycondensation and ring-opening polymerization are.

Enzymatic Polymerization of Phenolic Compounds by Oxidoreductases. , DOI: /_1. Pedro Zaragoza-Gasca, Miquel Gimeno, José Manuel Hernández, Eduardo Bárzana. Novel photoconductive polyfluorophenol synthesized by an enzyme.

This paper describes the degradation of phenolic compounds by laccases from Trametes versicolor in an enzymatic membrane reactor (EMR). The enzymatic membranes were prepared by grafting laccase on a gelatine layer previously deposited onto α-alumina tubular membranes.

The 2,6-dimethoxyphenol (DMP) was selected from among the three different phenolic compounds tested (guaiacol, 4 .Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online.

Easily share your publications and get them in front of Issuu’s.In this chapter, we discuss the influence of the processing methods on the content of phenolic compounds in fruits and vegetables.

The intake of fruits and vegetables based‐foods are associated with delayed aging and a decreased risk of chronic disease development. Fruits and vegetables can be consumed in natura, but the highest amounts are ingested after some processing methods, such as.