添加剂对酶促外消旋对羟基苯甘氨酸甲酯不对称水解反应的影响  

Effect of Additives on Enzymatic Hydrolysis of Racemic p-hydroxyphenylglycine Methyl Ester

作　　者：张媛媛[1] 宗敏华[1] 

机构地区：[1]广东轻工职业技术学院生物技术教研室,广州510300

出　　处：《四川食品与发酵》2006年第3期34-37,共4页Sichuan Food and Fermentation

基　　金：广东省自然科学基金(No.020839)资助项目

摘　　要：系统探讨了通过添加剂(β-环糊精、牛黄胆酸钠、6种表面活性剂、Ca2+、Mn2+)来调控Novozym435催化外消旋对羟基苯甘氨酸甲酯水解反应的酶活性和对映体选择性。结果表明在所研究的10种添加剂中,Mn2+(浓度大于3mg/ml)和表面活性剂CTAB可提高该酶促反应速度却降低对映体选择性,牛黄胆酸钠与Ca2+(浓度大于2mg/ml)对该反应有负面影响,其余6种添加剂(β-环糊精、吐温40、吐温80、司盘60、司盘80、十二烷基磺酸钠)则无任何影响。For controlling the activity and enantioselectivity of the enzymatic hydrolysis of p-hydroxyphenylglycine methyl ester, some additives were applied： within the scope studied, β-cyclodextrin has almost no effect on the reaction; bile salt was found to show some negative effect on the enzymatic hydrolysis; when the concentration of Ca^2＋ was higher than 2 mg/ml, Ca^2＋ inhibited the formation of the products; and when the concentration of Mn^2＋ was higher than 3 mg/ml, Mn^2＋ could improve the hydrolysis rate but low the enantioselectivity to some degree, the same to the function of CTAB; Among the surfactants tested, the other 5 kinds of surfactants and β-cyclodextrin have almost no effect on the reaction.

关 键 词：对羟基苯甘氨酸甲酯 D-对羟基苯甘氨酸 添加剂 

分 类 号：Q939.124[生物学—微生物学]