深红酵母转化反式肉桂酸生成L-苯丙氨酸的研究  

Biotransformation of trans-cinnamic acid to L-phenylalanine by using Rhodotorula rubra cells

作　　者：徐虹[1] 欧阳平凯[1] 

机构地区：[1]南京化工大学生物工程与科学系,南京210009

出　　处：《工业微生物》2000年第2期30-33,共4页Industrial Microbiology

摘　　要：研究了深红酵母As2 .2 79产生L 苯丙氨酸解氨酶 (PAL)的条件、转化反式肉桂酸 (t Ca)生成L 苯丙氨酸 (L Phe)的条件以及几种因素对PAL稳定性的影响。结果表明 ,最佳转化条件为 :1 .0 %t Ca ,8mol/L氨 ,pH1 0 .0 ,30℃。在转化液中加入还原剂和充入N2 有利于提高酶的稳定性 ,在此条件下可一次转化 6 4 %的t Ca ,保留6 0 %的酶活。生成L Phe浓度为 5 .8g/L。The induction of phenylalanine ammonia lyase(PAL) in Rhodotorula rubra As 2.279 and transformation of L phenylalanine from trans cinnamic acid(t Ca) were studied. The optimum transformation conditions were 1% of t Ca,8 mol/L of ammonia,pH 10.0, 30℃. Adding reducing agent in bioreaction mixture and N 2 sparging resulted in better initial conversion and good catalyst stability. Under the optimum conditions,64% of t Ca was initially converted and 60% PAL activity was reserved. 58 mg/ml of L phenylalanine was accumulated in the reaction mixture.

关 键 词：L-苯丙氨酸 反式肉桂酸 深红酵母 PAL 稳定性 

分 类 号：Q935[生物学—微生物学]