A Simple Enzymatic Method for Production of a Wide Variety of D-Amino Acids Using L-Amino Acid Oxidase from Rhodococcus sp. AIU Z-35-1
Figure 1
Effect of reaction pH on L-amino acid oxidation. The reaction was carried out under standard reaction conditions, except that the reaction pH values were varied between pH 5.0 and 8.5, using 0.1 mmol of acetate buffer, pH 5.0–5.5 and 0.1 mmol of potassium phosphate, pH 5.5–8.5. The following L-amino acids were used as substrate. (a) Open circles, L-lysine; closed circles, Nα-Z-L-lysine; open triangles, L-aspartic acid; closed triangles, L-glutamic acid. (b) Open squares (solid line), L-leucine; closed squares (solid line), L-ornithine; open circles (dotted line), L-asparagine; closed circles (dotted line), L-homoserine.
