[Improvement of thermostability of beta-1,3-1,4-glucanase from Bacillus amyloliquefaciens BS5582 through in vitro evolution].

@article{Qin2010ImprovementOT,
  title={[Improvement of thermostability of beta-1,3-1,4-glucanase from Bacillus amyloliquefaciens BS5582 through in vitro evolution].},
  author={Jiufu Qin and Weiwei Gao and Qi Li and Yongxian Li and Feiyun Zheng and Chunfeng Liu and Guoxian Gu},
  journal={Sheng wu gong cheng xue bao = Chinese journal of biotechnology},
  year={2010},
  volume={26 9},
  pages={
          1293-301
        }
}
In vitro evolution methods are often used to modify protein with improved characteristics. We developed a directed evolution protocol to enhance the thermostability of the beta-1,3-1,4-glucanase. The thermostability of the enzyme was significantly improved after two rounds of directed evolution. Three variants with higher thermostability were obtained. The mutant enzymes were further analyzed by their melting temperature, halftime and kinetic parameters. Comparing to intact enzyme, the T50 of… CONTINUE READING

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