Thermostability Improvement of L-Asparaginase from IAcinetobacter soli/I via Consensus-Designed Cysteine Residue Substitution

To extend the application range of L-asparaginase in food pre-processing, the thermostability improvement of the enzyme is essential. Herein, two non-conserved cysteine residues with easily oxidized free sulfhydryl groups, Cys8 and Cys283, of Acinetobacter soli L-asparaginase (AsA) were screened out...

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Veröffentlicht in:	Molecules (Basel, Switzerland) Switzerland), 2022-10, Vol.27 (19)
Hauptverfasser:	Jiao, Linshu, Chi, Huibing, Xia, Bingjie, Lu, Zhaoxin, Bie, Xiaomei, Zhao, Haizhen, Lu, Fengxia, Chen, Meirong
Format:	Artikel
Sprache:	eng
Schlagworte:	Amides Analysis Asparaginase Cysteine Hydrogen Hydrogen bonding Molecular dynamics Thiols
Online-Zugang:	Volltext
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