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Article

Glucose isomerase: insights into protein engineering for increased thermostability.

Biochimica et biophysica acta - 29 Dec 2000

Hartley B S, Hanlon N, Jackson R J, Rangarajan M

Abstract excerpt

Thermostable glucose isomerases are desirable for production of 55% fructose syrups at >90 degrees C. Current commercial enzymes operate only at 60 degrees C to produce 45% fructose syrups. Protein engineering to construct more stable enzymes has so far been relatively unsuccessful, so this review focuses on elucidation of the thermal inactivation pathway as a future guide. The primary and tertiary structures of...

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PMID: 11150612
DOI: 10.1016/s0167-4838(00)00246-6

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