Peter J L M Quaedflieg

Title: The Innovations of Peter J L M Quaedflieg

Introduction

Peter J L M Quaedflieg is a notable inventor based in Geleen, Netherlands. He has made significant contributions to the field of biochemistry, particularly in the synthesis and recovery of aspartame. With a total of 2 patents, his work has had a considerable impact on the food industry.

Latest Patents

Quaedflieg's latest patents include innovative methods for the synthesis of aspartame. One patent details a process involving enzymatic deformylation of an N-formyl-α-L-aspartyl-L-phenylalanine compound. This process utilizes an enzyme with formylmethionyl peptide deformylase activity, which requires bivalent metal ions as co-factors. Additionally, he has developed a method for the selective preparation and recovery of aspartame from a mixture of N-formyl-α- and β-L-aspartyl-L-phenylalanine compounds. Another significant patent describes a one-pot enzymatic synthesis of aspartame from N-formyl-L-aspartic acid and L- or D,L-phenylalanine methyl ester. This method combines enzymatic deformylation and coupling reactions, showcasing his innovative approach to peptide synthesis.

Career Highlights

Throughout his career, Quaedflieg has worked with prominent companies such as Holland Sweetener Company and DSM N.V. His experience in these organizations has allowed him to refine his expertise in biochemistry and patent development. His contributions have been instrumental in advancing the understanding and application of enzymatic processes in the food industry.

Collaborations

Quaedflieg has collaborated with notable individuals in his field, including Theodorus Sonke and Adolf F V Wagner. These partnerships have fostered a collaborative environment that has led to innovative breakthroughs in his research.

Conclusion

Peter J L M Quaedflieg is a distinguished inventor whose work in the synthesis of aspartame has made a lasting impact on the industry. His innovative patents and collaborations highlight his significant contributions to biochemistry and food technology.