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 degree...
Topics
- Bacillus
- Bacterial Proteins
- Binding Sites
- Calcium
- Calorimetry, Differential Scanning
- DNA Shuffling
- DNA, Bacterial
- Enzyme Stability
- Genes, Bacterial
- Glycoside Hydrolases
- Half-Life
- Hot Temperature
- Hydrogen Bonding
- Hydrophobic and Hydrophilic Interactions
- Models, Molecular
- Mutation
- Protein Binding
- Recombination, Genetic