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Noritomi, H., Almarsson, O., Barletta, G.L. and Klibanov, A.M. (1996) The influence of the mode of enzyme preparation on enzymatic enantioselectivity in organic solvents and its temperature dependence. Biotechnology and Bioengineering, 51, 95-99. http://dx.doi.org/10.1002/(SICI)1097-0290(19960705)51:1<95::AID-BIT11>3.0.CO;2-3

has been cited by the following article:

• TITLE: How can aprotic ionic liquids affect enzymatic enantioselectivity?

  AUTHORS: Hidetaka Noritomi, Hideki Chiba, Manabu Kikuta, Satoru Kato

  KEYWORDS: α-Chymotrypsin; Enantioselectivity; Esterification; Aprotic Ionic Liquid

  JOURNAL NAME: Journal of Biomedical Science and Engineering, Vol.6 No.10, October 8, 2013

  ABSTRACT: The enantioselectivity of α-chymotrypsin in the esterification of N-acetyl-tryptophan with ethanol was examined in aprotic ionic liquids. The enantioselectivity was found to be strongly affected by a kind of solvent, water content, and reaction temperature. The (kcatKM)L/(kcat/KM)D ratio in 1-ethyl-3-methylimidazolium bis(fluorosulfonyl)imide ([C2mim][FSI]) containing 1.0% (v/v) water at 25°C exhibits 32,000, while that in 1-ethyl-3-methylimidazolium tetrafluoroborate ([C2mim][BF4]) containing 1.0% (v/v) water at 25°C shows 190. The (kcat/KM)L/(kcat/KM)D ratio in [C2mim] [BF4] at 25°C varies from 190 at 1.0% (v/v) water to 65000 at 5.0% (v/v) water. Moreover, the (kcat/KM)L/ (kcat/KM)