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- Fachbereich Chemie und Biotechnologie (829) (remove)
Diffusion in simple fluids / R. J. Speedy; F. X. Prielmeier; T. Vardag; E. W. Lang; H.-D. Lüdemann
(1989)
Bei der Stärkeproduktion entstehendes Kartoffelfruchtwasser besitzt mit 2 – 3 % einen hohen Anteil an ernährungsphysiologisch interessanten Proteinen. Die industrielle Gewinnung dieser Proteinfracht liefert jedoch lediglich ein minderwertiges, denaturiertes Produkt. Mit Hilfe der Membranadsorber-Technologie lassen sich aus Kartoffelfruchtwasser unter milden Reaktionsbedingungen native bioaktive Proteinfraktionen gewinnen. Geeignete Trennbedingungen wurden im Labormaßstab entwickelt und in den Technikumsmaßstab übertragen. An Anionenaustauscher-Membranadsorbern mit einer Membranfläche von 10 000 cm2 wurde eine Patatinhaltige Fraktion (44 kDa) mit Bindungskapazitäten von 0,37 mg/cm2 isoliert. Eine niedermolekulare Proteinfraktion mit Protease-Inhibitoren konnte durch Kationenaustauscher-Membranadsorber mit Bindungskapazitäten von 1,00 mg/cm2 gewonnen werden. Sie ist für verschiedenste Applikationen in der pharmazeutischen, kosmetischen und der Nahrungsmittelindustrie interessant z. B. für Appetitzügler oder muskelaufbauende Proteinpräparate. Der Aufreinigung der nativen Proteinfraktionen durch Ultra-/Diafiltration schließt sich die Konfektionierung durch Sprühtrocknung an. Die bioanalytische Charakterisierung der Produkte belegt die Reinheit und die enzymatische Aktivität sowie die Abreicherung von Störkomponenten wie Glykoalkaloide und Polyphenoloxidasen.
Four members of a homologous series of chlorinated poly(vinyl ester) oligomers CCl₃–(CH₂CH (OCO(CH₂)ₘCH₃))ₙ–Cl with degrees of polymerization of 10 and 20 were prepared by telomerisation using carbon tetrachloride. The number of side chain carbon atoms ranges from 2 (poly(vinyl acetate) to 18 (poly(vinyl stearate)). The effect of the n-alkyl side chain length and of the degree of polymerization on the thermal stability and crystallization behaviour of the synthesized compounds was investigated.
All oligomers degrade in two major steps by first losing HCl and side chains with subsequent breakdown of the backbone. The members with short side chains, up to poly(vinyl octanoate), are amorphous and show internal plasticization, whereas those with high number of side chain carbon atoms are semi-crystalline due to side-chain crystallization. A better packing for poly(vinyl stearate) is also noticeable. The glass transition and melting temperatures as well as the onset temperature of decomposition are influenced to a larger extent by the side chain length than by the degree of polymerization. Thermal stability is improved if both the size and number of side chains increase, but only a long side chain causes a significant increase of the resistance to degradation. This results in a stabilization of PVAc so that oligomers from poly(vinyl octanoate) on are stable under atmospheric conditions. Thus, the way to design stable, chlorinated PVEs oligomers is to use a long n-alkyl side chain.