Abstract
The maximum yield of enzyme-catalyzed reactions is often limited by thermodynamic equilibrium. The knowledge of influencing factors on limitations of reactions is essential for process optimization to increase yields and to reduce solvent and energy consumption. In this work the effect of solvents/cosolvents [e.g., ionic liquid (IL)] and natural solutes on thermodynamic yield limitations of two enzyme-catalyzed model reactions were investigated, namely, an alcohol dehydrogenase (ADH) reaction (acetophenone + 2-propanol ⇌ 1-phenylethanol + acetone) and an alanine aminotransferase reaction (l-alanine + 2-oxoglutarate ⇌ pyruvate + l-glutamate). Experimental results showed that the equilibrium position and the equilibrium product yield of both reactions in aqueous single-phase systems strongly depend on the type and molality of the present natural solute/IL that were present as additives in the reaction mixture. In addition, the ADH reaction was investigated in pure IL and in an IL/buffer two-phase system. Co...
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