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

Authors
OKADA Y YOSHIGI N SAHARA H KOSHINO S
Citation
Y. Okada et al., INCREASE IN THERMOSTABILITY OF RECOMBINANT BARLEY BETA-AMYLASE BY RANDOM MUTAGENESIS, Bioscience, biotechnology, and biochemistry, 59(6), 1995, pp. 1152-1153
Citations number
14
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
59
Issue
6
Year of publication
1995
Pages
1152 - 1153
Database
ISI
SICI code
0916-8451(1995)59:6<1152:IITORB>2.0.ZU;2-2
Abstract
Random mutations were introduced into recombinant barley beta-amylase by modified PCR to increase its thermostability. Two clones were obtai ned. One was found to have a change of Ser-351 to Pro and another, a c hange 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.