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Article

Enhancing thermostability of maltogenic amylase from Bacillus thermoalkalophilus ET2 by DNA shuffling.

The FEBS journal - 1 Jul 2006

Tang Shuang-Yan, Le Quang-Tri, Shim Jae-Hoon, Yang Sung-Jae, Auh Joong-Huck, Park Cheonseok, Park Kwan-Hwa

Abstract excerpt

DNA shuffling was used to improve the thermostability of maltogenic amylase from Bacillus thermoalkalophilus ET2. Two highly thermostable mutants, III-1 and III-2, were generated after three rounds of shuffling and recombination of mutations. Their optimal reaction temperatures were all 80 degrees C, which was 10 degrees C higher than that of the wild-type. The mutant enzyme III-1 carried seven mutations: N147D,...

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Identifiers

PMID: 16857016
DOI: 10.1111/j.1742-4658.2006.05337.x

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