学术探索
学术期刊
新闻热点
数据分析
智能评审
立即登录
RANDOM MUTAGENESIS USED TO PROBE THE STRUCTURE AND FUNCTION OF BACILLUS-STEAROTHERMOPHILUS ALPHA-AMYLASE
被引:91
作者
:
HOLM, L
论文数:
0
引用数:
0
h-index:
0
机构:
Biotechnical Laboratory, VTT, Tietotie 2
HOLM, L
KOIVULA, AK
论文数:
0
引用数:
0
h-index:
0
机构:
Biotechnical Laboratory, VTT, Tietotie 2
KOIVULA, AK
LEHTOVAARA, PM
论文数:
0
引用数:
0
h-index:
0
机构:
Biotechnical Laboratory, VTT, Tietotie 2
LEHTOVAARA, PM
HEMMINKI, A
论文数:
0
引用数:
0
h-index:
0
机构:
Biotechnical Laboratory, VTT, Tietotie 2
HEMMINKI, A
KNOWLES, JKC
论文数:
0
引用数:
0
h-index:
0
机构:
Biotechnical Laboratory, VTT, Tietotie 2
KNOWLES, JKC
机构
:
[1]
Biotechnical Laboratory, VTT, Tietotie 2
来源
:
PROTEIN ENGINEERING
|
1990年
/ 3卷
/ 03期
基金
:
芬兰科学院;
关键词
:
Homology modelling;
Sequence aligment;
Starch;
D O I
:
10.1093/protein/3.3.181
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
:
Mutations that cover the sequence of Bacillus stearothermophilus α-amylase were produced by an efficient in vitro enzymatic random mutagenesis method and the mutant α-amylases were expressed in Escherichia coli, which also secreted the product. Ninety-eight mutants were identified by sequencing and their enzyme activities were classified into three classes: wild-type, reduced or null. A molecular model of the enzyme was constructed using the coordinates of Taka-amylase A and a consensus alignment of mammalian, plant, and bacterial α-amylases. The location of mutant amino acids on the model indicate that mutations which destroy or decrease the catalytic activity are particularly clustered: (i) around the active site and along the substrate-binding groove and (ii) in the interface between the central α/β barrel and the C-terminal domain. Exposed loops are typically tolerant towards mutations. © 1990 Oxford University Press.
引用
收藏
页码:181 / 191
页数:11
相关论文
共 33 条
[31]
CHANGES IN THE PROPERTIES AND MOLECULAR-WEIGHTS OF BACILLUS-SUBTILIS M-TYPE AND N-TYPE ALPHA-AMYLASES RESULTING FROM A SPONTANEOUS DELETION
YAMANE, K
论文数:
0
引用数:
0
h-index:
0
YAMANE, K
HIRATA, Y
论文数:
0
引用数:
0
h-index:
0
HIRATA, Y
FURUSATO, T
论文数:
0
引用数:
0
h-index:
0
FURUSATO, T
YAMAZAKI, H
论文数:
0
引用数:
0
h-index:
0
YAMAZAKI, H
NAKAYAMA, A
论文数:
0
引用数:
0
h-index:
0
NAKAYAMA, A
[J].
JOURNAL OF BIOCHEMISTRY,
1984,
96
(06)
: 1849
-
1858
[32]
CLONING AND EXPRESSION OF THE SACCHAROMYCOPSIS-FIBULIGERA ALPHA-AMYLASE GENE IN SACCHAROMYCES-CEREVISIAE
YAMASHITA, I
论文数:
0
引用数:
0
h-index:
0
YAMASHITA, I
ITOH, T
论文数:
0
引用数:
0
h-index:
0
ITOH, T
FUKUI, S
论文数:
0
引用数:
0
h-index:
0
FUKUI, S
[J].
AGRICULTURAL AND BIOLOGICAL CHEMISTRY,
1985,
49
(10):
: 3089
-
3091
[33]
COMPLETE NUCLEOTIDE-SEQUENCE OF A GENE CODING FOR HEAT-STABLE AND PH-STABLE ALPHA-AMYLASE OF BACILLUS-LICHENIFORMIS - COMPARISON OF THE AMINO-ACID SEQUENCES OF 3 BACTERIAL LIQUEFYING ALPHA-AMYLASES DEDUCED FROM THE DNA-SEQUENCES
YUUKI, T
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
YUUKI, T
NOMURA, T
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NOMURA, T
TEZUKA, H
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
TEZUKA, H
TSUBOI, A
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
TSUBOI, A
YAMAGATA, H
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
YAMAGATA, H
TSUKAGOSHI, N
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
TSUKAGOSHI, N
UDAKA, S
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
UDAKA, S
[J].
JOURNAL OF BIOCHEMISTRY,
1985,
98
(05)
: 1147
-
1156
←
1
2
3
4
→
共 33 条
[31]
CHANGES IN THE PROPERTIES AND MOLECULAR-WEIGHTS OF BACILLUS-SUBTILIS M-TYPE AND N-TYPE ALPHA-AMYLASES RESULTING FROM A SPONTANEOUS DELETION
YAMANE, K
论文数:
0
引用数:
0
h-index:
0
YAMANE, K
HIRATA, Y
论文数:
0
引用数:
0
h-index:
0
HIRATA, Y
FURUSATO, T
论文数:
0
引用数:
0
h-index:
0
FURUSATO, T
YAMAZAKI, H
论文数:
0
引用数:
0
h-index:
0
YAMAZAKI, H
NAKAYAMA, A
论文数:
0
引用数:
0
h-index:
0
NAKAYAMA, A
[J].
JOURNAL OF BIOCHEMISTRY,
1984,
96
(06)
: 1849
-
1858
[32]
CLONING AND EXPRESSION OF THE SACCHAROMYCOPSIS-FIBULIGERA ALPHA-AMYLASE GENE IN SACCHAROMYCES-CEREVISIAE
YAMASHITA, I
论文数:
0
引用数:
0
h-index:
0
YAMASHITA, I
ITOH, T
论文数:
0
引用数:
0
h-index:
0
ITOH, T
FUKUI, S
论文数:
0
引用数:
0
h-index:
0
FUKUI, S
[J].
AGRICULTURAL AND BIOLOGICAL CHEMISTRY,
1985,
49
(10):
: 3089
-
3091
[33]
COMPLETE NUCLEOTIDE-SEQUENCE OF A GENE CODING FOR HEAT-STABLE AND PH-STABLE ALPHA-AMYLASE OF BACILLUS-LICHENIFORMIS - COMPARISON OF THE AMINO-ACID SEQUENCES OF 3 BACTERIAL LIQUEFYING ALPHA-AMYLASES DEDUCED FROM THE DNA-SEQUENCES
YUUKI, T
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
YUUKI, T
NOMURA, T
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NOMURA, T
TEZUKA, H
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
TEZUKA, H
TSUBOI, A
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
TSUBOI, A
YAMAGATA, H
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
YAMAGATA, H
TSUKAGOSHI, N
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
TSUKAGOSHI, N
UDAKA, S
论文数:
0
引用数:
0
h-index:
0
机构:
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN
UDAKA, S
[J].
JOURNAL OF BIOCHEMISTRY,
1985,
98
(05)
: 1147
-
1156
←
1
2
3
4
→