INCREASE IN THERMOSTABILITY OF RECOMBINANT BARLEY BETA-AMYLASE BY RANDOM MUTAGENESIS

被引：22
|
作者：
OKADA, Y
YOSHIGI, N
SAHARA, H
KOSHINO, S
机构：
[1] Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka 425
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 06期
关键词：
D O I：
10.1271/bbb.59.1152
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Random mutations were introduced into recombinant barley beta-amylase by modified PCR to increase its thermostability. Two clones were obtained. One was found to have a change of Ser-351 to Pro and another, a change of Ala-376 to Ser, and 2.3 degrees C and 1.0 degrees C increases, respectively, in the thermostabilities compared with that of native recombinant beta-amylase.
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页码：1152 / 1153
页数：2
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