摘要
对苯丙酮酸及其钠盐和铵盐的理化性质，和酶促转氨产生Ｌ－苯丙氨酸的效果进行了比较研究，结果表明：钠盐的热稳定性和耐氧化性明显优于其它二者，而水溶性则以铵盐为最佳。三者分别为底物配制成酶转氨底物溶液。
The main physicochemical properties of phenylpyruvates are studied. The results show that the thermal stability of the sodium salt of phenylpyruvate is better than that of the other two phenylpyruvates. The solubility of ammonium salt of phenylpyruvate is much higher than that of the others. The effects of these three phenylpyruvates on the transamination reactions for the production of L phenyalanine are almost the same.
出处
《南京化工大学学报》
1997年第1期24-28,共5页
Journal of Nanjing University of Chemical Technology(Natural Science Edition)
基金
化工部"八五"攻关项目
关键词
苯丙酮酸
苯丙酮酸盐
热稳定性
溶解度
phenylpyruvate\ thermalstability\ solubility\ effect of transamination
