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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorPapadopoulou, Athena-
dc.contributor.authorPeters, Christin-
dc.contributor.authorBorchert, Sonja-
dc.contributor.authorSteiner, Kerstin-
dc.contributor.authorBuller, Rebecca-
dc.date.accessioned2022-07-15T14:23:57Z-
dc.date.available2022-07-15T14:23:57Z-
dc.date.issued2022-
dc.identifier.issn1083-6160de_CH
dc.identifier.issn1520-586Xde_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/25300-
dc.description.abstractEne reductases catalyze the biocatalytic reduction of activated alkenes, offering a powerful biobased alternative to metal-catalyzed and organocatalyzed double-bond reductions. With the aim to utilize the natural catalysts for the development of sustainable industrial processes for the flavor and fragrance (F&F) industry, we investigated the synthetic potential of a wild-type ene reductase library consisting of 20 enzymes to produce flavor compounds, including decanal. In our library screening, we identified several ene reductases that could efficiently reduce 2E-decenal as well as other investigated target substrates. Five of the characterized enzymes exhibited high reduction activities even at increased substrate concentrations (10 g/L). By analyzing additional enzyme characteristics (thermostability, solubility, and activity at 10 °C), enzyme Pbr-ER from Pseudomonas brassicacearum was chosen for further characterization and process optimization. Using optimized reaction conditions, the Pbr-ER-catalyzed reduction of 2Edecenal was performed at 100 mL scale at 40 g/L substrate concentration, achieving a high conversion yield (>93%) within 24 h.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofOrganic Process Research & Developmentde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectOld yellow enzymede_CH
dc.subjectFlavor compoundde_CH
dc.subjectIndustrial biocatalysisde_CH
dc.subjectEne reductasede_CH
dc.subjectDouble-bond reductionde_CH
dc.subject.ddc660: Technische Chemiede_CH
dc.titleDevelopment of an ene reductase-based biocatalytic process for the production of flavor compoundsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1021/acs.oprd.2c00096de_CH
zhaw.funding.euNode_CH
zhaw.issue7de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end2110de_CH
zhaw.pages.start2102de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume26de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedBiokatalysede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Papadopoulou, A., Peters, C., Borchert, S., Steiner, K., & Buller, R. (2022). Development of an ene reductase-based biocatalytic process for the production of flavor compounds. Organic Process Research & Development, 26(7), 2102–2110. https://doi.org/10.1021/acs.oprd.2c00096
Papadopoulou, A. et al. (2022) ‘Development of an ene reductase-based biocatalytic process for the production of flavor compounds’, Organic Process Research & Development, 26(7), pp. 2102–2110. Available at: https://doi.org/10.1021/acs.oprd.2c00096.
A. Papadopoulou, C. Peters, S. Borchert, K. Steiner, and R. Buller, “Development of an ene reductase-based biocatalytic process for the production of flavor compounds,” Organic Process Research & Development, vol. 26, no. 7, pp. 2102–2110, 2022, doi: 10.1021/acs.oprd.2c00096.
PAPADOPOULOU, Athena, Christin PETERS, Sonja BORCHERT, Kerstin STEINER und Rebecca BULLER, 2022. Development of an ene reductase-based biocatalytic process for the production of flavor compounds. Organic Process Research & Development. 2022. Bd. 26, Nr. 7, S. 2102–2110. DOI 10.1021/acs.oprd.2c00096
Papadopoulou, Athena, Christin Peters, Sonja Borchert, Kerstin Steiner, and Rebecca Buller. 2022. “Development of an Ene Reductase-Based Biocatalytic Process for the Production of Flavor Compounds.” Organic Process Research & Development 26 (7): 2102–10. https://doi.org/10.1021/acs.oprd.2c00096.
Papadopoulou, Athena, et al. “Development of an Ene Reductase-Based Biocatalytic Process for the Production of Flavor Compounds.” Organic Process Research & Development, vol. 26, no. 7, 2022, pp. 2102–10, https://doi.org/10.1021/acs.oprd.2c00096.


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