Recombinant bacterial phytases and uses thereof

A purified and modified phytase enzyme from Escherichia coli K12 appA phytase is provided. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved protease 5 stability at low pH. Glycosylation of the modified phytase...

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Bibliographische Detailangaben
Hauptverfasser:	BARTON, NELSON ROBERT, O'DONOGHUE, EILEEN, GRAY, KEVIN A, GARRETT, JAMES B, SHORT, JAY M, KRETZ, KEITH A, ROBERTSON, DAN
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY CALCULATING CARE OF BIRDS, FISHES, INSECTS CHEMISTRY COMPOSITIONS THEREOF COMPUTING COUNTING CULTURE MEDIA ELECTRIC DIGITAL DATA PROCESSING ENZYMOLOGY FISHING FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NEW BREEDS OF ANIMALS NEW PLANTS OR PROCESSES FOR OBTAINING THEM PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PHYSICS PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A purified and modified phytase enzyme from Escherichia coli K12 appA phytase is provided. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved protease 5 stability at low pH. Glycosylation of the modified phytase provided a further improved enzyme having improved thermal tolerance and protease stability. The enzyme can be produced from native or recombinant host cells and can be used to aid in the digestion of phytase where desired. In particular, the phytase of the present invention can be used in foodstuffs to improve the feeding value of phytase rich ingredients.