Engineering of the pH optimum of Bacillus cereus beta-amylase: conversion of the pH optimum from a bacterial type to a higher-plant type.
Hirata
Akira
A
Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan.
Adachi
Motoyasu
M
Utsumi
Shigeru
S
Mikami
Bunzo
B
D001216:Asparagine / Q000235:genetics; D001409:Bacillus cereus / Q000201:enzymology* / Q000235:genetics; D001426:Bacterial Proteins / Q000737:chemistry* / Q000235:genetics; D001665:Binding Sites / Q000235:genetics; D018360:Crystallography, X-Ray; D004789:Enzyme Activation / Q000235:genetics; D018698:Glutamic Acid / Q000235:genetics; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008320:Maltose / Q000737:chemistry; D008715:Methionine / Q000235:genetics; D016297:Mutagenesis, Site-Directed; D010649:Phenylalanine / Q000235:genetics; D010940:Plant Proteins / Q000737:chemistry* / Q000235:genetics; D013025:Glycine max / Q000201:enzymology* / Q000235:genetics; D013912:Threonine / Q000235:genetics; D014443:Tyrosine / Q000235:genetics; D001614:beta-Amylase / Q000737:chemistry* / Q000235:genetics
D001426:Bacterial Proteins; D010940:Plant Proteins; D013912:Threonine; D018698:Glutamic Acid; D014443:Tyrosine; D010649:Phenylalanine; D008320:Maltose; D001216:Asparagine; D008715:Methionine; D001614:beta-Amylase