ENZYMATIC-REACTIONS IN AQUEOUS ORGANIC MEDIA .5. MEDIUM EFFECT ON THE ESTERIFICATION OF AROMATIC AMINO-ACIDS BY ALPHA-CHYMOTRYPSIN

被引:34
作者
KISE, H
SHIRATO, H
机构
[1] Univ of Tsukuba, Japan
关键词
Enzymes--Applications;
D O I
10.1016/0141-0229(88)90103-2
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The esterification of N-acetyl-L-tryptophan and N-acetyl-L-tyrosine was studied using α-chymotrypsin as a catalyst in various hydrophilic organic solvents. It was found that both the rate of ester formation and the yield of ester depend largely on the nature of the solvent and water content. The medium effect is discussed in terms of solubility or hydration chymotrypsin. The effects of the buffer solution are also described.
引用
收藏
页码:582 / 585
页数:4
相关论文
共 21 条