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Article

Additional salt bridges improve the thermostability of 1,4-α-glucan branching enzyme.

Food chemistry - 30 Jun 2020

Ban Xiaofeng, Wu Jing, Kaustubh Bhalerao, Lahiri Pratik, Dhoble Abhishek S, Gu Zhengbiao, Li Caiming, Cheng Li, Hong Yan, Tong Yi, Li Zhaofeng

Abstract excerpt

The 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02 (GtGBE, EC 2.4.1.18) does not possess the thermostability required by modified starch industry. To increase its thermostability, a rational design strategy was used to introduce additional salt bridges into GtGBE. The strategy involved in mutation of individual residues to form "local" two-residue salt bridges. Accordingly, five of local...

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PMID: 32044699
DOI: 10.1016/j.foodchem.2020.126348

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