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Enzymatic determination of d-alanine with l-alanine dehydrogenase and alanine racemase.
Ashida, Hiroyuki; Sawa, Yoshihiro; Yoshimura, Tohru.
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  • Ashida H; Interdisciplinary Center for Science Research, Shimane University, Japan.
  • Sawa Y; Faculty of Life and Environmental Science, Shimane University, Japan.
  • Yoshimura T; Department of Applied Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Japan.
Biosci Biotechnol Biochem ; 85(11): 2221-2223, 2021 Oct 21.
Article en En | MEDLINE | ID: mdl-34427628
An enzymatic assay system of d-Ala, which is reported to affect the taste, was constructed using alanine racemase and l-alanine dehydrogenase. d-Ala is converted to l-Ala by alanine racemase and then deaminated by l-alanine dehydrogenase with the reduction of NAD+ to NADH, which is determined with water-soluble tetrazolium. Using the assay system, the d-Ala contents of 7 crustaceans were determined.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alanina Racemasa Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alanina Racemasa Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido