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大麦β-淀粉酶C末端区域的作用

Role of the C-terminal region of beta-amylase from barley.

作者信息

Yoshigi N, Sahara H, Koshino S

机构信息

Brewing Research Laboratories, Sapporo Breweries Ltd., Shizuoka.

出版信息

J Biochem. 1995 Jan;117(1):63-7. doi: 10.1093/oxfordjournals.jbchem.a124722.

Abstract

To investigate the role of the C-terminal region of barley beta-amylase, plasmid delta 54 was constructed with an expression vector (pBETA92) of barley beta-amylase by site-directed mutagenesis. Escherichia coli JM109 harboring plasmid delta 54 was expected to express delta 54 beta-amylase in which 54 amino acid residues were deleted from the C-terminus. The enzyme production started in the logarithmic phase, increased linearly, and reached a maximum after 12 h. delta 54 beta-amylase gave a single activity band on isoelectric focusing (pI 6.85). delta 54 beta-amylase was purified from the cells by consecutive alpha-cyclodextrin/Sepharose 6B column chromatography. A comparison of the properties of the mutant enzyme with those of the original recombinant beta-amylase [Biosci. Biotech. Biochem. (1994) 58, 1080-1086] revealed two major differences. First, the original recombinant beta-amylase showed heterogeneity on isoelectric focusing, but delta 54 beta-amylase gave a single main band of protein (pI 6.85). Therefore, the isoelectrophoretic heterogeneity of the original recombinant beta-amylase was apparently due to its C-terminal region. Secondly, delta 54 beta-amylase lacked thermostability. Therefore, it was concluded that the C-terminal region was significantly involved in the thermostability of beta-amylase.

摘要

为了研究大麦β-淀粉酶C末端区域的作用,通过定点诱变构建了含有大麦β-淀粉酶表达载体(pBETA92)的质粒delta 54。预计携带质粒delta 54的大肠杆菌JM109会表达delta 54β-淀粉酶,其中从C末端缺失了54个氨基酸残基。酶的产生在对数期开始,呈线性增加,并在12小时后达到最大值。delta 54β-淀粉酶在等电聚焦(pI 6.85)上给出单一活性条带。通过连续的α-环糊精/琼脂糖凝胶6B柱色谱从细胞中纯化delta 54β-淀粉酶。将突变酶与原始重组β-淀粉酶的特性进行比较[生物科学、生物技术、生物化学(1994年)58,1080 - 1086],发现了两个主要差异。首先,原始重组β-淀粉酶在等电聚焦上表现出异质性,但delta 54β-淀粉酶给出单一的主要蛋白质条带(pI 6.85)。因此,原始重组β-淀粉酶的等电泳异质性显然归因于其C末端区域。其次,delta 54β-淀粉酶缺乏热稳定性。因此,可以得出结论,C末端区域与β-淀粉酶的热稳定性密切相关。

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