作　　者： ; ; ; ; ;

机构地区： 广西大学生命科学与技术学院

出　　处： 《食品科学》 2005年第12期74-77,共4页

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。 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 vans-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：NH3 ＂ H20 （W：V）=4：4, pH10.6, 34℃, and the time of reaction 8h. The enzyme activity was kept stable by the addition of glycerol.

关 键 词： 苯丙氨酸 苯丙氨酸解氨酶 反式肉桂酸

领　　域： [生物学]