%0 Journal Article
%T 色氨酸合成酶基因工程菌合成S-甲基-L-半胱氨酸
%A 徐礼生
%A 高贵珍
%A 曹稳根
%A 赵亮
%A 张兴桃
%A 焦庆才
%A 鲍妮娜
%A 宋曼
%J 食品与生物技术学报
%D 2018
%R 10.3969/j.issn.1673-1689.2018.06.013
%X 通过密码子优化设计构建色氨酸合成酶基因工程菌，单因素以及响应面法研究色氨酸合成酶基因工程菌制备S-甲基-L-半胱氨酸。结果表明，温度39 ℃、pH 8.5、L-丝氨酸浓度360 mmol/L，反应平衡时间20 h，S-甲基-L-半胱氨酸的质量浓度为40.49 g/L。</br>Tryptophan synthase genetically engineered microorganism was constructed by codon optimization in Escherichia coli. Preparation of S-methyl-L-cysteine from L-serine and methanthiol catalyzed by tryptophan synthase genetically engineered microorganism was investigated by response surface methodology and single-factor experiments. The optimal temperature and pH value were 39 ℃ and 8.5 respectively. The optimal substrate concentration of L-serine was 360 mmol/L. Under the optimal conditions of tryptophan synthase genetically engineered microorganism，the content of S-methyl-L-cysteine was 40.49 g/L after 20 h
%K 色氨酸合成酶 S-甲基-L-半胱氨酸 L-丝氨酸 甲硫醇&lt
%K /br&gt
%K tryptophan synthase
%K S-methyl-L-cysteine
%K L-serine
%K methanthiol
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201806013&flag=1