Co-lyophilization with D-proline greatly enhances peroxidase's stereoselectivity in a non-aqueous medium.
Co-lyophilization with D-proline greatly enhances peroxidase's stereoselectivity in a non-aqueous medium.
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与 D-脯氨酸共冻干大大增强了过氧化物酶在非水介质中的立体选择性。
DOI：
10.1007/s10529-006-0018-3
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发表时间：
2006
影响因子：
2.7
通讯作者：
Klibanov,AlexanderM
中科院分区：
文献类型：
--
作者：
Yu,Ju-Hyun;Klibanov,AlexanderM
系统研究了辣根过氧化物酶 (HRP) 与多种氨基酸和其他手性赋形剂共冻干对 2-丙醇中茴香硫醚磺化反应中酶后续立体选择性 [E(S/R)] 的影响。虽然许多提高了（并显着激活）HRP 的立体选择性，但观察到最大的效果是用 d-脯氨酸，它将 E(S/R) 值提高了一个数量级以上，从合成上无意义变为有用。
The impact of co-lyophilizing horseradish peroxidase (HRP) with numerous amino acids and other chiral excipients on the enzyme’s subsequent stereoselectivity [E(S/R)] in the sulfoxidation of thioanisole in 2-propanol was systematically investigated. While many improved the stereoselectivity of (and significantly activated) HRP, the greatest effect was observed withd-proline which enhanced theE(S/R) value by over an order of magnitude from synthetically meaningless to useful.