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Title 

Production of aromatic D-amino acids from α-keto acids and ammonia by coupling of four enzyme reactions

Authors 

Hee Sung BaeSeung Goo LeeSeung Pyo HongMi Sun KwakN EsakiK SodaMoon Hee Sung

Publisher 

Elsevier

Issue Date 

1999

Citation 

Journal of Molecular Catalysis B:Enzymatic, vol. 6, no. 0, pp. 241-247

Keywords 

Aromatic D-amino acidD-Amino acid aminotransferaseGlutamate racemaseα-Keto acidMulti-enzyme system

Abstract 

A multi-enzyme system composed of glutamate racemase, thermostable D- amino acid aminotransferase, glutamate dehydrogenase and formate dehydrogenase was employed for the production of aromatic D-amino acids, D- phenylalanine and D-tyrosine, from the corresponding α-keto acids, phenylpyruvate and hydroxyphenylpyruvate, respectively. The optimal concentration of ammonium formate for the production of these D-amino acids was found in the range of 0.25-1.0 M. The optimal concentration of α-keto acid was determined to be 50 mM, above which the productivity greatly decreased. To keep the concentration of α-keto acid around this concentration, α-keto acid was intermittently fed into the multi-enzyme system during the production period. By running the multi-enzyme system for 35 h, 48 gl-1 of D-phenylalanine and 60 gl-1 of D-tyrosine were produced with 100% of optical purity from the equimolar amounts of phenylpyruvate and hydroxyphenylpyruvate, respectively. The production levels of both aromatic D-amino acids were demonstrated to be dependent on the stability of glutamate racemase.

ISSN 

1381-1177

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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