酶法拆分DL-蛋氨酸工艺条件的优化控制  

Study on tecnics condition of resolution DL-Methionine

作　　者：邵友元[1] 谭圣君[1] 邓冰[1] 李卫[1] 

机构地区：[1]湖北工业大学化学与环境工程学院,武汉430068

出　　处：《食品科技》2006年第8期157-159,共3页Food Science and Technology

基　　金：湖北工业大学重点基金项目(2000B10)

摘　　要：通过从猪肾中提取氨基酰化酶Ⅰ,对DL-蛋氨酸进行拆分实验研究。讨论了影响DL-蛋氨酸拆分制备L-蛋氨酸的酶促反应速度的几个主要因素,如温度、pH、缓冲体系离子强度、金属离子等。结果表明反应最适条件为:N-乙酰-DL-蛋氨酸的浓度为0.2mol/L,酶用量700U/mmol底物,温度37℃,pH7.0,反应时间0.5h。缓冲体系中的离子对酶活有抑制作用,而低浓度的Co2+对酶活有激活作用。The conditions of resolution of DL-Methionine using aminacylase Ⅰ from pig kidney were studied in this paper. The main factors of effect on the enzyme reaction such as temperature,pH, iron strength in the buffer system and mental iron were investigated. The results indicate that optimal resolution conditions were pH7.0, 70℃, N-acetyl-DL-Methionine 0.2mol/L and aminacylase Ⅰ 700U/mmol. The ion in the buffer system inhibited the activity of aminoacylase Ⅰ, but the Co^2＋ of low concentration activated aminoacylase Ⅰ.

关 键 词：氨基酰化酶Ⅰ DL-蛋氨酸 L-蛋氨酸 拆分 

分 类 号：TS201.1[轻工技术与工程—食品科学]