Condensation of L-Ascorbic Acid and Medium-Chain Fatty Acids by Immobilized Lipase in Acetonitrile with Low Water Content
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概要
- 論文の詳細を見る
Lipase from Candida antarctica immobilized on a macroporous acrylic resin, Novozym®435, could catalyze the condensation of L-ascorbic acid and medium-chain fatty acids with chain lengths of 6 to 12 in acetonitrile. The chain length did not significantly affect the progress of the condensation. The water content of acetonitrile significantly affected the equilibrium conversion of the condensation of L-ascorbic acid and lauric acid. A higher conversion was achieved at a lower water content. The equilibrium constant for the condensation was determined to be about 1.6 at 60℃.
- 社団法人 日本食品科学工学会の論文
- 1999-05-01
著者
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Nakanishi Kazuhiro
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Watanabe Yoshiyuki
Division of Cardiology, Department of Internal Medicine, St. Marianna University School of Medicine
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Nakanishi K
Tokyo Univ. Agriculture Tokyo Jpn
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Watanabe Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi S
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi S
Kyoto Univ. Graduate School Of Medicine Kyoto Jpn
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
School Of Food And Nutritional Sciences University Of Shizuoka
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsuno R
Kyoto Univ. Kyoto Jpn
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Matsuno Ryuichi
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Nakanishi Kazuhiro
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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