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 3
Production of D-amino acid. Approximately 100 mM of DL-homoserine (a), DL-glutamine (b), DL-citrulline (c) or Nε-acetyl-DL-lysine (d) was incubated at 30°C for 24 hr under standard condition of D-amino acid production using 40 10-3 U of L-AAO. DL-Amino acids of reaction mixture were first separated from the reaction products by HPLC with a TSKgel DEAE-5PW column, and each D- and L-amino acid amount was analyzed by HPLC with a CROWNPAK CR(+) according to the method described in Section 2. Closed circles, D-amino acids; open circles, L-amino acids.
