Property Improvement of α-Amylase from Bacillus stearothermophilus by Deletion of Amino Acid Residues Arginine 179 and Glycine 180

Property Improvement of α-Amylase from Bacillus stearothermophilus by Deletion of Amino Acid Residues Arginine 179 and Glycine 180

To improve the properties of α-amylase from Bacillus stearothermophilus (AmyS), a deletion mutant AmyS∆R179-G180 was constructed by deleting arginine (Arg179) and glycine (Gly180) using site-directed mutagenesis. AmyS and AmyS∆R179-G180 were expressed in Bacillus subtilis and purified by ammonium su...

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Bibliographic Details
Main Authors: Yuanming Gai, Jingqi Chen, Shibin Zhang, Beiwei Zhu, Dawei Zhang
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Series:Food Technology and Biotechnology
Subjects:
α-amylase
Bacillus subtilis
fermentation
site-directed mutagenesis
thermostability
Online Access:https://hrcak.srce.hr/file/290729

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