Acetic Acid → L-Phenylalanine

HRID 1903817

반응식

HRID 1903817 반응식
C1N(CCS(O)(=O)=O)CCN(CCS(O)(=O)=O)C1.ClCC([NH:23][C@H:24]([C:32]([OH:34])=[O:33])[CH2:25][C:26]1[CH:31]=[CH:30][CH:29]=[CH:28][CH:27]=1)=O.C(O)(=O)C>O>[NH2:23][C@H:24]([C:32]([OH:34])=[O:33])[CH2:25][C:26]1[CH:31]=[CH:30][CH:29]=[CH:28][CH:27]=1

참가 물질

5

반응물 3

HCID 176Acetic AcidHCID 79723PipesHCID 737070N-(2-Chloroacetyl)-L-phenylalanine

생성물 1

HCID 6140L-Phenylalanine

시약·촉매·용매 1

HCID 962Water용매

실험 절차

Ten microliters of 0.2 M piperazine-N,N'-bis(2-ethanesulfonic acid) [=PIPES] buffer, pH 7.3, and 10 μl of 100 mM N-chloroacetyl-L-phenylalanine (adjusted to pH 6-7 with NaOH) are dissolved in 20 μl of water. After 10 μl of an enzyme solution (30-50 μg/ml) is added, the mixture is incubated at 37° C. for 15 minutes. Then, 50 μl of 50% acetic acid is added to stop the enzymatic reaction. The amount of L-phenylalanine produced from the substrate in the reaction solution is determined by the Yemm-Cocking ninhydrin colorimetric method (E. W. Yemm & E. C. Cocking: Analyst, Vol. 80, page 209, 1955) or with an amino acid automatic analyzer (Model 835-50, Hitachi Limited).

후처리

  1. customthe enzymatic reaction

출처 및 근거

ORD 기록
ord-8511b57a37874ce9aaa5c2d26164ef68
출처 데이터셋
uspto-grants-1984_03
특허 번호
US04438201

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