Lactic Acid For Wrinkles

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LACTIC ACID

Enzymatic method
(1) Enzymatic conversion of chloropropionate
Honzaki et al. at the University of Tokyo used purified L-2-halogenated acid dehalogenated acid and DL-2-halogenated acid dehalogenated acid to dehalogenate L-2-chloropropionic acid and DL-2-chloropropionic acid respectively to produce L-lactic acid or D-lactic acid. L-2-halogenated acid dehalogenated acid catalyzes L-2-chloropropionic acid, and DL-2-halogenated acid dehalogenated acid can catalyze both L-2-chloropropionic acid and L-2-chloropropionic acid to form corresponding optical polarists, and catalyze the simultaneous configuration transformation.
(2) pyruvase conversion
D-lactate dehydrogenase was obtained from Lactobacillus chaotic DSM20196, which had the highest activity of lactate dehydrogenase, and D-lactic acid was obtained on the basis of optically inactive pyruvate.
The main methods of industrial production of lactic acid are fermentation and synthesis. Because of its simple process, sufficient raw materials and early development, fermentation has become a relatively mature lactic acid production method, accounting for more than 70 percent of lactic acid production, but the cycle is long, can only be intermittent or semi-continuous production, and the quality of domestic fermented lactic acid can not meet international standards. Chemical methods can achieve large-scale continuous production of lactic acid, and synthetic lactic acid has been approved by the United States Food and Drug Administration (FDA), but the raw materials are generally toxic and do not meet the requirements of green chemistry. The enzymatic process is complicated, and its industrial application needs to be further studied.

When brewing beer, adding an appropriate amount of lactic acid can not only adjust pH value to promote saccharification, help yeast fermentation, improve beer quality, but also increase beer flavor and prolong shelf life. It is used in white wine, sake and fruit wine to adjust pH, prevent the growth of miscellaneous bacteria, enhance the sour taste and refreshing taste; Buffered lactic acid can be used in hard candy, fruit drop and other confectionery products, with moderate sour taste and low sugar conversion. Lactic acid powder can be used to powder all kinds of candy, as a powdery acid agent.

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