Effect of Ionic Liquid Properties on the Enzyme Stabilization Under Microwave Radiation
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Effect of Ionic Liquid Properties on the Enzyme Stabilization Under Microwave RadiationHua Zhao, Chemistry Program, Savannah State University, Savannah, GA 31404
Illustrations of water-induced microwave superheating: (a) the free or immobilized enzyme particle is surrounded by a layer of water molecules while the bulk hydrophobic solvent is dried; (b) the enzyme particle is surrounded by a layer of water molecules while the bulk hydrophobic solvent contains a small amount of dispersed water.
We recently synthesized new acetate-based ionic liquids carrying a long alkyloxyalkyl chain in their cations, and found that these ether-functionalized solvents are lipase-compatible and can dissolve a variety of compounds that are not quite soluble in conventional organic solvents. These compounds include D-glucose, cellulose , ascorbic acid, betulinic acid , and amino acids. These ionic liquids hold promising applications in the biotransformation of these compounds.
H2O
Bulk solvent
Enzyme particle
H2O
Bulk solvent
Enzyme particle
(a)
(b)
OAc-
OAc-
NNOCH3
OCH3
n
N(CH2CH3)3n
+
+
OAc-
OAc-
NNOCH3
OCH3
n
N(CH2CH3)3n
+
+