METHOD FOR ALLOWING SUCROSE PHOSPHORYLASE (SP) TO BE THERMALLY STABILIZED

METHOD FOR ALLOWING SUCROSE PHOSPHORYLASE (SP) TO BE THERMALLY STABILIZED

PROBLEM TO BE SOLVED: To provide a thermally stabilized sucrose phosphorylase (SP) prepared by modifying a natural SP, and a method for preparing the thermally stabilized SP. SOLUTION: The thermally stabilized SP has an amino acid residue different from that of the natural SP, in at least one positi...

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Bibliographische Detailangaben
Hauptverfasser: FUJII KAZUTOSHI, TAKADA HIROKI, KURIKI TAKASHI, IIBOSHI MASAE, TAKABA TAKESHI, YANASE MICHIYO
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide a thermally stabilized sucrose phosphorylase (SP) prepared by modifying a natural SP, and a method for preparing the thermally stabilized SP. SOLUTION: The thermally stabilized SP has an amino acid residue different from that of the natural SP, in at least one position selected from the group consisting of a position corresponding to position 14, a position corresponding to position 29 and a position corresponding to position 44 in motif sequence 1; a position corresponding to position 7, a position corresponding to position 19, a position corresponding to position 23 and a position corresponding to position 34 in motif sequence 2; and a position corresponding to position 19 in motif sequence 3. In addition, the enzyme activity of the thermally stabilized SP at 37°C after heating the thermally stabilized SP in 20 mM Tris buffer (pH7.0) at 55°C for 20 minutes is ≥20% of enzyme activity of the thermally stabilized SP at 37°C before heating. COPYRIGHT: (C)2009,JPO&INPIT