Enzymic methods for the preparation of arginine and ornithine

Abstract

The use of "trypsin" in the preparation of arginine (as hydrochloride) from protein, and the combined use of arginase and urease in the preparation of ornithine (as hydrochloride or sulphate) from arginine or from protein, were described. The methods for ornithine gave yields up to 90% of the theoretical. The products were shown to possess a high degree of optical purity. The specific rotary power of 1 ( + )-ornithine monosulphate (in 6% cone.) was + 8.7[degree], while that of the monohydrochloride varied from + 10.08[degree] (at 22%) to +11.0[degree] (at 5.5%), and that of the dihydrochloride from +17.36[degree] (at 13%) to +16.7[degree] (at 5%).