Thermostability Improvement of the d-Allulose 3-Epimerase from Dorea sp. CAG317 by Site-Directed Mutagenesis at the Interface Regions.

Abstract

d-Allulose is a low-calorie sweetener and has broad applications in the food, cosmetics, and pharmaceutical industries. Recently, most studies focus on d-allulose production from d-fructose by d-allulose 3-epimerase (DAEase). However, the major blocker of industrial production of d-allulose is the poor thermostability. In this study, site-directed… (More)
DOI: 10.1021/acs.jafc.8b01200