Increase in thermostability of recombinant barley beta-amylase by random mutagenesis.
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.
Okada
Y
Y
Brewing Research Laboratories, Sapporo Breweries Ltd., Shizuoka, Japan.
Yoshigi
N
N
Sahara
H
H
Koshino
S
S
D001483:Base Sequence; D018076:DNA, Complementary; D004795:Enzyme Stability; D006863:Hydrogen-Ion Concentration; D008969:Molecular Sequence Data; D016296:Mutagenesis; D016133:Polymerase Chain Reaction; D011994:Recombinant Proteins / Q000235:genetics / Q000378:metabolism; D017386:Sequence Homology, Amino Acid; D001614:beta-Amylase / Q000235:genetics / Q000378:metabolism*
D018076:DNA, Complementary; D011994:Recombinant Proteins; D001614:beta-Amylase