Enhancement of Enzyme Activity in Supercritical Carbon Dioxide via Changes in Acid-Base Conditions

2002 ◽  
Vol 18 (6) ◽  
pp. 1451-1454 ◽  
Author(s):  
N. Harper ◽  
S. Barreiros
Keyword(s):  
Carbon Dioxide ◽  
Enzyme Activity ◽  
Supercritical Carbon Dioxide ◽  
Acid Base ◽  
Supercritical Carbon

scholarly journals Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide

2010 ◽  
Vol 28 (No. 3) ◽  
pp. 192-201 ◽  
Author(s):  
H. Xu ◽  
W. He ◽  
K. Liu ◽  
Y. Gao
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Aromatic Compounds ◽  
Model System ◽  
Base Catalysis ◽  
Reaction Products ◽  
Acid Base ◽  
Ph Decrease ◽  
The Individual ◽  
Supercritical Carbon

An aqueous ribose-cysteine model system, heated at 140&deg;C under supercritical carbon dioxide (SC-CO<sub>2</sub>) and supercritical nitrogen (SC-N<sub>2</sub>), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO<sub>2</sub> facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO<sub>2</sub> pressure, and was always more concentrated than in the case of SC-N<sub>2</sub>-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO<sub>2</sub>-treated reaction products, while the effect of high pressure on the individual components followed different patterns. The reversible pH decrease and reinforced acid-base catalysis of 2, 3-enolisation by SC-CO<sub>2</sub> could attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds. &nbsp;

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