Harish Kumar | Aditya Birla Group (original) (raw)
Address: Bangalore, Karnataka, India
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CSIC (Consejo Superior de Investigaciones Científicas-Spanish National Research Council)
Universidade Federal do Rio de Janeiro (UFRJ)
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Papers by Harish Kumar
Journal of Chemical Technology and Biotechnology, 2006
In this review, a comprehensive and illustrative survey is made of the regioselective synthesis o... more In this review, a comprehensive and illustrative survey is made of the regioselective synthesis of esters of sugars and related compounds using lipases. The main emphasis has been given to the screening and use of commercially available lipases for the enzymatic esterification of neutral monosaccharides, disaccharides, sugar alcohols and their selected ether and ester derivatives. The effect of solvents and solubilizing agents in improving the yields of the resultant sugar fatty acid esters has been incorporated. Further, solvent-free esterification with molten fatty acids, use of ionic liquids and microwave radiations for improvement in the methodology have also been discussed. Copyright © 2006 Society of Chemical Industry
Critical Reviews in Biotechnology, 1998
7-Aminocephalosporanic acid (7-ACA) is a useful intermediate for the production of many semisynth... more 7-Aminocephalosporanic acid (7-ACA) is a useful intermediate for the production of many semisynthetic cephalosporin antibiotics of great commercial importance. The demand for 7-ACA is increasing, and it is estimated that, by year 2000, its worldwide requirement will be 1524 ...
Biotechnology Advances, 2000
This article elaborates on the important recent developments in the enzymatic transformation of p... more This article elaborates on the important recent developments in the enzymatic transformation of penicillins to 6-aminopenicillanic acid (6-APA), which is the basic raw material for the industrial production of semisynthetic penicillins such as amoxycillin and ampicillin. Particular emphasis is placed on the improvements in purification, stability, and immobilization of the enzymes, (i.e. penicillin acylases) used for these transformations.
Journal of Chemical Technology and Biotechnology, 2006
β-D-Galactosidase (β-D-galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lacta... more β-D-Galactosidase (β-D-galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lactase, is one of the most important enzymes used in food processing, which catalyses the hydrolysis of lactose to its constituent monosaccharides, glucose and galactose. The enzyme has been isolated and purified from a wide range of microorganisms but most commonly used β-D-galactosidases are derived from yeasts and fungal sources. The major difference between yeast and fungal enzyme is the optimum pH for lactose hydrolysis. The application of β-D-galactosidase for lactose hydrolysis in milk and whey offers nutritional, technological and environmental applications to human life. In this review, the main emphasis has been given to elaborate the various techniques used in recent times for the production, purification, immobilization and applications of β-D-galactosidase. Copyright © 2006 Society of Chemical Industry
Journal of Chemical Technology and Biotechnology, 2006
In this review, a comprehensive and illustrative survey is made of the regioselective synthesis o... more In this review, a comprehensive and illustrative survey is made of the regioselective synthesis of esters of sugars and related compounds using lipases. The main emphasis has been given to the screening and use of commercially available lipases for the enzymatic esterification of neutral monosaccharides, disaccharides, sugar alcohols and their selected ether and ester derivatives. The effect of solvents and solubilizing agents in improving the yields of the resultant sugar fatty acid esters has been incorporated. Further, solvent-free esterification with molten fatty acids, use of ionic liquids and microwave radiations for improvement in the methodology have also been discussed. Copyright © 2006 Society of Chemical Industry
Critical Reviews in Biotechnology, 1998
7-Aminocephalosporanic acid (7-ACA) is a useful intermediate for the production of many semisynth... more 7-Aminocephalosporanic acid (7-ACA) is a useful intermediate for the production of many semisynthetic cephalosporin antibiotics of great commercial importance. The demand for 7-ACA is increasing, and it is estimated that, by year 2000, its worldwide requirement will be 1524 ...
Biotechnology Advances, 2000
This article elaborates on the important recent developments in the enzymatic transformation of p... more This article elaborates on the important recent developments in the enzymatic transformation of penicillins to 6-aminopenicillanic acid (6-APA), which is the basic raw material for the industrial production of semisynthetic penicillins such as amoxycillin and ampicillin. Particular emphasis is placed on the improvements in purification, stability, and immobilization of the enzymes, (i.e. penicillin acylases) used for these transformations.
Journal of Chemical Technology and Biotechnology, 2006
β-D-Galactosidase (β-D-galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lacta... more β-D-Galactosidase (β-D-galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lactase, is one of the most important enzymes used in food processing, which catalyses the hydrolysis of lactose to its constituent monosaccharides, glucose and galactose. The enzyme has been isolated and purified from a wide range of microorganisms but most commonly used β-D-galactosidases are derived from yeasts and fungal sources. The major difference between yeast and fungal enzyme is the optimum pH for lactose hydrolysis. The application of β-D-galactosidase for lactose hydrolysis in milk and whey offers nutritional, technological and environmental applications to human life. In this review, the main emphasis has been given to elaborate the various techniques used in recent times for the production, purification, immobilization and applications of β-D-galactosidase. Copyright © 2006 Society of Chemical Industry