固定化细胞合成L-苯丙氨酸的酶活及稳定性

Activity and Stability of Immobilized Enzyme in the Formation of L Phenylalanine

研究了固定化酶ＰＡＬ合成Ｌ－苯丙氨酸过程中的酶活力与酶稳定性情况，找出了维持酶活的最佳保存条件，考察了不同氨基供体、肉桂酸、ｐＨ值及酶的不同固定化量等因素对酶反应过程的影响，确定其适宜反应条件为肉桂酸１．５％～２．０％，醋酸铵２～４ｍｏｌＬ－１，ｐＨ８．５～１０，温度３０℃，细胞固定化量为０．

The activity and stability of immobilized Phenylalanine ammonia lyase (PAL)in the formation of L Phenylalanine were studied. The suitable storage condition for PAL was obtained. The effects of different NH 3 supplier, cinnamic acid, pH and the amount of cell entrapped on pellets were investigated. The suitable reaction condition was proposed as follows: cinnamic acid, 1.5%～2.0%; NH 4Ac, 2～4 mol·L -1 ; pH,8.5～1.0; temperature, 30 ℃; amount of cell entrapped, 0.1 g wet cell/g immobilized pellets.