Enzymatic determination of d-alanine with l-alanine dehydrogenase and alanine racemase
Related Experiment Video
Updated: Oct 23, 2025

13:37
Split-and-pool Synthesis and Characterization of Peptide Tertiary Amide Library
Published on: June 20, 2014
18.4K
Hiroyuki Ashida1, Yoshihiro Sawa2, Tohru Yoshimura3
1Interdisciplinary Center for Science Research, Shimane University, Japan.
Bioscience, Biotechnology, and Biochemistry
|August 24, 2021
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 7 crustaceans were determined.

