Aminoacylase 1 study of the functional groups of the polyacrylic acid methyl ester immobilized

25 Jun 2012

L-amino acids are more widely used in food, medicine, industry and agriculture in recent years, constantly rising demand for L-amino acids. At present, the industrial production of L-amino acids by microbial fermentation and chemical synthesis. Chemical synthesis to produce the amino acid is a racemic mixture, the need for optical resolution. Theenzymatic method is the use of the A’s a good way for the preparation of L-amino acids.

Aminoacylase 1 enzyme immobilization was first proposed by Tosa, who began to study,and then carried out many studies in this area. Functional genes acrylic acid methyl esteras a carrier of the A’s, to study some properties of the effect of immobilized ACY1 number of factors and immobilized Aminoacylase 1.

From the experimental results, whether it is a solution of enzyme or immobilized enzyme,its vitality is the ion concentration. Aminoacylase 1 immobilized carrier microenvironment after theoptimal phosphate buffer concentration can be improved. Aminoacylase 1 curing after the optimum temperature significantly increased, indicating that the carrier and enzyme stabilizing effect on the enzyme.
Solution of enzyme and immobilized enzyme at different temperatures for 30min, cooled to room temperature, then measured at 37 degrees vitality, and calculate the enzyme activity retention, found that significantly improved thermal stability after immobilization ACY1., A immobilized after the optimum PH to the acidic direction moved 0.9 PH unit. Different concentrations of ethanol or acetone solution of the substrate and measured the vitality ofthe immobilized enzyme obtained: organic solvents can improve the vitality of the ACY1’s.Fully washing after processing Aminoacylase 1 30min with different concentrations of proteindenaturants, determination of its vigor and vitality reduced.


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