L-苯丙氨酸解氨酶产生菌分离及酶促反应研究

食品科学 ›› 2005, Vol. 26 ›› Issue (12): 74-77.

L-苯丙氨酸解氨酶产生菌分离及酶促反应研究

李楠, 熊彬, 张云开, 郑孝贤, 梁智群

广西大学生命科学与技术学院

出版日期:2005-12-15 发布日期:2011-10-01

Isolation of Phenylalanine Ammonia-lyase Producing Strains and Properties of Its Enzyme

LI Nan, XIONG Bin, ZHANG Yun-Kai, ZHENG Xiao-Xian, LIANG Zhi-Qun

Institute of Life Science and Technology, Guangxi University

Online:2005-12-15 Published:2011-10-01

摘要/Abstract

摘要： 从土壤中分离出具有较高活力的苯丙氨酸解氨酶产生菌株——酵母菌SA1。对其酶的诱导合成以及转化肉桂酸生产L-苯丙氨酸条件进行了优化。结果表明,L-苯丙氨酸、L-酪氨酸、L-异亮氨酸作为诱导物及联合使用均能提高L-苯丙氨酸解氨酶的酶活力单位,其中L-酪氨酸的诱导性最好;最佳酶促反应条件为:2.0%反式肉桂酸,碳酸氢铵:氨水(W:V)=4:4,pH10.6,34℃,反应时间8h;在转化体系中添加甘油对酶活力有较好的保护作用。

关键词: L-苯丙氨酸, L-苯丙氨酸解氨酶, 反式肉桂酸

Abstract: The yeast strain with high activity of producing phenylalanine ammonia-lyase, SA1, was screened from soil. The optimum enzyme productivity and conditions for the conversion of trans-cinnamic acid into L- phenylalanine were determined. The results showed that the production of enzyme was kept high by addition of L-phenylalanine, L-tyrosine and isoleucine, where L- tyrosine was optimum. The optimal parameters of the conversion reaction were: 2.0% trans-cinnamic acid, NH4HCO3:NH•3H2O (W:V)=4:4, pH10.6, 34℃, and the time of reaction 8h. The enzyme activity was kept stable by the addition of glycerol.

Key words: L-phenylalanine, phenylalanine ammonia-lyase, trans-cinnamic acid

李楠, 熊彬, 张云开, 郑孝贤, 梁智群. L-苯丙氨酸解氨酶产生菌分离及酶促反应研究[J]. 食品科学, 2005, 26(12): 74-77.

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