ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The microbial cells of Pseudomonas putida ATCC 4359 were immobilized by entrapment in a polyacrylamide gel lattice. Enzymatic properties of L-arginine deiminase of the immobilized P. putida cells were investigated and compared with those of the intact cells. The permeability of substrate or product through the cell wall und the heat stability of the enzyme were increased by immobilization of the cells. No difference was observed between pH activity curves of the intact and immobilized cells. The optimal temperature for the formation of L-citrulline was 37°C for the intact cells and 55° C for the immobilized cells.When an aqueous solution of 0.5M L-arginine hydrochloride (pH 6.0) was passed through a column packed with the immobilized cells at a flow rate of SV = 0.26 at 37°C, L-arginine was completely converted to L-citrulline. The enzyme activity of the column was stable and the continuous production of L-citrulline could be carried out at 37°C for the month by using the immobilized cell column. From the effluent of the column, L-citrulline was easily obtained in a good yield.
Additional Material:
7 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260161203
