反应详情

The enzymatic activity of the penicillin amidase-support complex obtained is determined by contacting 0.5 g. of complex with 40 ml. of a 20 g./l. penicillin G solution in 0.1 M phosphate buffer, of pH 7.5, at 30° C., for 30 minutes. The complex is then removed by filtration and the 6-amino-penicillanic acid (6-APA) formed determined in the filtrate. The enzymatic activity of the complex is 50 U/g. (the unit "U" is the amount of complex which hydrolyzes 1 mircomol of penicillin G per minute).

1. customThe complex is then removed by filtration