Glutamine transaminase variant with improved thermal stability
The invention discloses a glutamine transaminase variant with improved thermal stability, and belongs to the fields of biology and food. The mutant FRAPD-TGm2-Y34W provided by the invention is obtained by site-directed mutagenesis on the basis of a female parent FRAPD-TGm2, and the female parent FRA...
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| creator | YANG PENGHUI LIU SONG CHEN JIAN PLUGOC CHENG QIU WENXUAN |
| description | The invention discloses a glutamine transaminase variant with improved thermal stability, and belongs to the fields of biology and food. The mutant FRAPD-TGm2-Y34W provided by the invention is obtained by site-directed mutagenesis on the basis of a female parent FRAPD-TGm2, and the female parent FRAPD-TGm2 is composed of a zymogen region of Streptomyces canerius TGase and a mature region of Streptomyces mobaraenesis TGase, and the mutant FRAPD-TGm2-Y34W is obtained by site-directed mutagenesis on the basis of the female parent FRAPD-TGm2 and the mature region of Streptomyces mobaraenesis TGase. Compared with a female parent FRAPD-TGm2 (53.1 min), the half-life period (100.5 min) of the mutant FRAPD-TGm2-Y34W disclosed by the invention at the temperature of 60 DEG C is improved by 89% in comparison with that of the female parent FRAPD-TGm2 (53.1 min). The TGase variant with improved thermal stability is more beneficial to stable application of TGase in harsh industrial environments, such as artificial meat pas |
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The mutant FRAPD-TGm2-Y34W provided by the invention is obtained by site-directed mutagenesis on the basis of a female parent FRAPD-TGm2, and the female parent FRAPD-TGm2 is composed of a zymogen region of Streptomyces canerius TGase and a mature region of Streptomyces mobaraenesis TGase, and the mutant FRAPD-TGm2-Y34W is obtained by site-directed mutagenesis on the basis of the female parent FRAPD-TGm2 and the mature region of Streptomyces mobaraenesis TGase. Compared with a female parent FRAPD-TGm2 (53.1 min), the half-life period (100.5 min) of the mutant FRAPD-TGm2-Y34W disclosed by the invention at the temperature of 60 DEG C is improved by 89% in comparison with that of the female parent FRAPD-TGm2 (53.1 min). 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The mutant FRAPD-TGm2-Y34W provided by the invention is obtained by site-directed mutagenesis on the basis of a female parent FRAPD-TGm2, and the female parent FRAPD-TGm2 is composed of a zymogen region of Streptomyces canerius TGase and a mature region of Streptomyces mobaraenesis TGase, and the mutant FRAPD-TGm2-Y34W is obtained by site-directed mutagenesis on the basis of the female parent FRAPD-TGm2 and the mature region of Streptomyces mobaraenesis TGase. Compared with a female parent FRAPD-TGm2 (53.1 min), the half-life period (100.5 min) of the mutant FRAPD-TGm2-Y34W disclosed by the invention at the temperature of 60 DEG C is improved by 89% in comparison with that of the female parent FRAPD-TGm2 (53.1 min). 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The mutant FRAPD-TGm2-Y34W provided by the invention is obtained by site-directed mutagenesis on the basis of a female parent FRAPD-TGm2, and the female parent FRAPD-TGm2 is composed of a zymogen region of Streptomyces canerius TGase and a mature region of Streptomyces mobaraenesis TGase, and the mutant FRAPD-TGm2-Y34W is obtained by site-directed mutagenesis on the basis of the female parent FRAPD-TGm2 and the mature region of Streptomyces mobaraenesis TGase. Compared with a female parent FRAPD-TGm2 (53.1 min), the half-life period (100.5 min) of the mutant FRAPD-TGm2-Y34W disclosed by the invention at the temperature of 60 DEG C is improved by 89% in comparison with that of the female parent FRAPD-TGm2 (53.1 min). The TGase variant with improved thermal stability is more beneficial to stable application of TGase in harsh industrial environments, such as artificial meat pas</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS THEREOF CONFECTIONERY CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Glutamine transaminase variant with improved thermal stability |
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