Synthesis method of aromatic amino acids
A method for synthesizing aromatic amino acids according to one aspect of the present invention includes processes of: (a) of preparing a thermostable a Thermus thermophilus aspartate aminotransferase by culturing an E. coli BL21(DE3) cell transformed with a vector comprising a gene encoding the The...
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| creator | WU SZU-PEI CHENG WEIUN FU HUIUAN HWANG TZANN-SHUN |
| description | A method for synthesizing aromatic amino acids according to one aspect of the present invention includes processes of: (a) of preparing a thermostable a Thermus thermophilus aspartate aminotransferase by culturing an E. coli BL21(DE3) cell transformed with a vector comprising a gene encoding the Thermus thermophilus aspartate aminotransferase; (b) contacting the thermostable Thermus thermophilus aspartate aminotransferase of (a) with an amino donor and an amino acceptor at a temperature range of 50-80° C. to obtain an aromatic amino acid; (c) precipitating the aromatic amino acid of (b); and (d) recovering the thermostable Thermus thermophilus aspartate aminotransferase. |
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(b) contacting the thermostable Thermus thermophilus aspartate aminotransferase of (a) with an amino donor and an amino acceptor at a temperature range of 50-80° C. to obtain an aromatic amino acid; (c) precipitating the aromatic amino acid of (b); and (d) recovering the thermostable Thermus thermophilus aspartate aminotransferase.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DERIVATIVES THEREOF ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PEPTIDES ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; SUGARS ; VINEGAR ; WINE</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120522&DB=EPODOC&CC=US&NR=8183016B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120522&DB=EPODOC&CC=US&NR=8183016B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WU SZU-PEI</creatorcontrib><creatorcontrib>CHENG WEIUN</creatorcontrib><creatorcontrib>FU HUIUAN</creatorcontrib><creatorcontrib>HWANG TZANN-SHUN</creatorcontrib><title>Synthesis method of aromatic amino acids</title><description>A method for synthesizing aromatic amino acids according to one aspect of the present invention includes processes of: (a) of preparing a thermostable a Thermus thermophilus aspartate aminotransferase by culturing an E. coli BL21(DE3) cell transformed with a vector comprising a gene encoding the Thermus thermophilus aspartate aminotransferase; (b) contacting the thermostable Thermus thermophilus aspartate aminotransferase of (a) with an amino donor and an amino acceptor at a temperature range of 50-80° C. to obtain an aromatic amino acid; (c) precipitating the aromatic amino acid of (b); and (d) recovering the thermostable Thermus thermophilus aspartate aminotransferase.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PEPTIDES</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>SUGARS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAIrswryUgtzixWyE0tychPUchPU0gsys9NLMlMVkjMzczLV0hMzkwp5mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8aHBFoYWxgaGZk5GxkQoAQCFoyf_</recordid><startdate>20120522</startdate><enddate>20120522</enddate><creator>WU SZU-PEI</creator><creator>CHENG WEIUN</creator><creator>FU HUIUAN</creator><creator>HWANG TZANN-SHUN</creator><scope>EVB</scope></search><sort><creationdate>20120522</creationdate><title>Synthesis method of aromatic amino acids</title><author>WU SZU-PEI ; 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(b) contacting the thermostable Thermus thermophilus aspartate aminotransferase of (a) with an amino donor and an amino acceptor at a temperature range of 50-80° C. to obtain an aromatic amino acid; (c) precipitating the aromatic amino acid of (b); and (d) recovering the thermostable Thermus thermophilus aspartate aminotransferase.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PEPTIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUGARS VINEGAR WINE |
| title | Synthesis method of aromatic amino acids |
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