L-Amino Acids by Aminoacylase Process

The demand for L-amino acids for food and medical applications is growing fast. Both chemical and microbial processes can be used for their production. However, the chemical routes lack stereoselectivity, thus leading to lower productivity. In Japan the immobilized enzyme aminoacylase has been used for the production of L-amino acids, of which methionine is the most important, since 1996. 

The best-estabhshed method for the enzymatic production of L-amino acids is the separation of racemates of iV-acetyl-DL-amino acids by aminoacylase. JV-Acetyl-L-amino acid is cleaved and yields L-amino acids whereas the D-amino acid compound does not react (Eq. 4-18). 

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