Ammonia → L-Phenylalanine

HRID 845013Notes

Reaction equation

HRID 845013 reaction equation
C([NH2:5])(=O)C=C.C(C=CC(N)=O)C=CC(N)=O.O=O.S(OOS([O-])(=O)=O)([O-])(=O)=O.[NH4+].[NH4+].[C:31]([OH:41])(=[O:40])[CH:32]=[CH:33][C:34]1[CH:39]=[CH:38][CH:37]=[CH:36][CH:35]=1.N>O>[NH2:5][C@H:32]([C:31]([OH:41])=[O:40])[CH2:33][C:34]1[CH:35]=[CH:36][CH:37]=[CH:38][CH:39]=1

Participants

8

Procedure

One gram of microbial cells of Syncephalastrum racemosum IFO-4814, grown by the method described in Example 1, and one gram each of microbial cells of AJ-117128 (FERM P-7736, FERM BP-693) and AJ-6307 (FERM P-7892, FERM BP-694) grown by the method described in Example 2, were each suspended in 4 ml of deionized water. After cooling on ice, 750 mg of acrylamide and 45 mg of methylene-bisacrylamide were dissolved in each suspension, the oxygen was completely displaced by introducing nitrogen gas, 3.5 mg of ammonium persulfate and 8 μl of N,N'-dimethylaminopropionitrile were added, and the mixture was allowed to stand under ice cooling. After one hour, the cell-containing gel thus formed was collected by filtration through a 50-mesh metal gauze and washed with physiological saline. Two grams of the immobilized cells thus obtained were added to an aqueous solution containing 2.0 g/dl of cinnamic acid and 5.5 ml of 28% ammonia (pH controlled to 10.5 with hydrochloric acid), and the reaction was continued at 30° C. for 24 hours. The amounts of phenylalanine formed are listed in Table 3.

Workup

  1. dissolutionwere dissolved in each suspension
  2. additionwere added
  3. customthe cell-containing gel thus formed
  4. filtrationwas collected by filtration through a 50-mesh metal gauze
  5. washwashed with physiological saline
  6. customTwo grams of the immobilized cells thus obtained
  7. additionwere added to an aqueous solution
  8. waitthe reaction was continued at 30° C. for 24 hours

Sources & evidence

ORD record
ord-26c4bfd9d3a4404ba83c8727f184954e
Source dataset
uspto-grants-1988_07
Patent number
US04755466

Reaction notes

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