INCREASE IN THERMOSTABILITY OF RECOMBINANT BARLEY BETA-AMYLASE BY RANDOM MUTAGENESIS

被引：23

作者：

OKADA, Y

YOSHIGI, N

SAHARA, H

KOSHINO, S

机构：

[1] Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka 425

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 06期

关键词：

D O I：

10.1271/bbb.59.1152

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：

Random mutations were introduced into recombinant barley beta-amylase by modified PCR to increase its thermostability. Two clones were obtained. One was found to have a change of Ser-351 to Pro and another, a change of Ala-376 to Ser, and 2.3 degrees C and 1.0 degrees C increases, respectively, in the thermostabilities compared with that of native recombinant beta-amylase.

引用

页码：1152 / 1153

页数：2

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