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A Novel Enzymatic Method for Production of L-theanine

L-theanine (γ-glutamylethylamide) is the main free amino acid component of tea and its favorable physiological effects on mammals have been reported. An enzymatic method for optically pure L-theanine production with a new L-aminoacylases-production fungi Cunnighamella echinulata 9980 was developed. The optimum conditions of reaction were: 0.05 M N-Acyl-DL-theanine, 0.04 g/ml pellets, 5×10-4CoCl2, pH7. This was the first report that Cunnighamella echinulata was the source of aminoacylases, and aminoacylase, regardless of its source, was applied in DL-theanine resolution.

Author(s): Jiayou Li, Liyun Guo, Shaosong Qian, Zhaolan Li, Qingcai Jiao

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