VARIANTES MELHORADOS DA ALFA-AMILASE DE BACILLUS LICHENIFORMIS

Variants of B. licheniformis alpha-amylase advantageously exhibit improved enzymatic performance. Suitable variants include those with an altered charge distribution on the surface of the enzyme or with altered active site residues. Structural modeling can inform the choice of amino acid modificatio...

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Bibliographische Detailangaben
Hauptverfasser:	NEELAM S. AMIN, WOLFGANG AEHLE
Format:	Patent
Sprache:	por
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Variants of B. licheniformis alpha-amylase advantageously exhibit improved enzymatic performance. Suitable variants include those with an altered charge distribution on the surface of the enzyme or with altered active site residues. Structural modeling can inform the choice of amino acid modifications so that modified amino acids correspond to residues found in more active alpha amylases, for example. Compositions comprising the variants are useful in methods of cleaning surfaces, laundering textiles, desizing, treating starch, e.g., liquefaction and saccharification, and hydrolyzing biofilms off various substrates.