Thermostability Improvement of L-Asparaginase from <i>Acinetobacter 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 <i>Acinetobacter soli</i> L-asparaginase (AsA...
Main Authors: | Linshu Jiao, Huibing Chi, Bingjie Xia, Zhaoxin Lu, Xiaomei Bie, Haizhen Zhao, Fengxia Lu, Meirong Chen |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-10-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/27/19/6670 |
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