title: Increase in thermostability of recombinant barley beta-amylase by random mutagenesis.
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.
authors.affiliation: Brewing Research Laboratories, Sapporo Breweries Ltd., Shizuoka, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Okada
authors.forename: N
authors.initials: N
authors.lastname: Yoshigi
authors.forename: H
authors.initials: H
authors.lastname: Sahara
authors.forename: S
authors.initials: S
authors.lastname: Koshino
mesh_terms: 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*
chemical_list: D018076:DNA, Complementary; D011994:Recombinant Proteins; D001614:beta-Amylase