A variant of Orpinomyces joyonii 1,3-1,4-β-glucanase with increased thermal stability obtained by random mutagenesis and screening

被引：5

作者：

Kim, SA ^{[1
]}

Cheng, KJ ^{[1
]}

Liu, JH ^{[1
]}

机构：

[1] Acad Sinica, Inst Bioagr Sci, Taipei 115, Taiwan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2002年 / 66卷 / 01期

关键词：

beta-glucanase; thermal stability; random mutagensis; DNA shuffling;

D O I：

10.1271/bbb.66.171

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A thermostable variant of an Orpinomyces joyonii beta-glucanase was identified by screening a mutant library constructed using error-prone PCR products. The mutant, designated 2011D, had one amino acid substitution (Val replaced Asp-70). 2011D showed similar catalytic efficiency to its wild-type enzyme, LicA. The temperature at which 50% inactivation occurred after heat treatment for 10 min was increased by WC for 2011D, in comparison to those of wild-type enzyme.

引用

页码：171 / 174

页数：4

共 7 条

[1] REDUCTION OF INTESTINAL VISCOSITY THROUGH MANIPULATION OF DIETARY RYE AND PENTOSANASE CONCENTRATION IS EFFECTED THROUGH CHANGES IN THE CARBOHYDRATE-COMPOSITION OF THE INTESTINAL AQUEOUS PHASE AND RESULTS IN IMPROVED GROWTH-RATE AND FOOD CONVERSION EFFICIENCY OF BROILER CHICKS [J].