通过随机诱变提高重组大麦β-淀粉酶的热稳定性
Increase in thermostability of recombinant barley beta-amylase by random mutagenesis.
作者信息
Okada Y, Yoshigi N, Sahara H, Koshino S
机构信息
Brewing Research Laboratories, Sapporo Breweries Ltd., Shizuoka, Japan.
出版信息
Biosci Biotechnol Biochem. 1995 Jun;59(6):1152-3. doi: 10.1271/bbb.59.1152.
PMID:7613005
Abstract
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.
摘要
通过改良的聚合酶链反应（PCR）将随机突变引入重组大麦β-淀粉酶中，以提高其热稳定性。获得了两个克隆。其中一个克隆中Ser-351突变为Pro，另一个克隆中Ala-376突变为Ser，与天然重组β-淀粉酶相比，热稳定性分别提高了2.3℃和1.0℃。
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