Enzymatic determination of D-alanine with L-alanine dehydrogenase and alanine racemase
Keyword(s):
Abstract 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 seven crustaceans were determined.
2012 ◽
Vol 33
(1)
◽
pp. 247-253
◽
Keyword(s):
1982 ◽
pp. 1329-1334
◽
Keyword(s):
1973 ◽
Vol 10
(1-6)
◽
pp. 79-84
◽
1963 ◽
Vol 41
(5)
◽
pp. 265-268
◽
1970 ◽
Vol 23
(02)
◽
pp. 191-201
◽
Keyword(s):
2017 ◽
Vol 8
(1)
◽
1965 ◽
Vol 17
(5)
◽
pp. 454-459
◽