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...
Topics
- Aldose-Ketose Isomerases
- Amino Acid Sequence
- Apoenzymes
- Archaea
- Arthrobacter
- Binding Sites
- Catalysis
- Cations, Divalent
- Disulfides
- Enzyme Stability
- Hot Temperature
- Metals
- Models, Molecular
- Molecular Sequence Data
- Mutation
- Protein Conformation
- Protein Denaturation
- Protein Engineering