热稳定性
突变体
枯草芽孢杆菌
蛋白酵素
蛋白酶
丝氨酸蛋白酶
突变
丝氨酸
合理设计
野生型
生物化学
酶
热稳定性
定向进化
化学
蛋白质工程
生物
遗传学
细菌
基因
有机化学
作者
Huabiao Miao,Xiang Xia,Nanyu Han,Qian Wu,Zunxi Huang
出处
期刊:Foods
[MDPI AG]
日期:2023-08-16
卷期号:12 (16): 3081-3081
被引量:6
标识
DOI:10.3390/foods12163081
摘要
Proteases have been widely employed in many industrial processes. In this work, we aimed to improve the thermostability of the serine protease PB92 from Bacillus alcalophilus to meet the high-temperature requirements of biotechnological treatments. Eight mutation sites (N18, S97-S101, E110, and R143) were identified, and 21 mutants were constructed from B-factor comparison and multiple sequence alignment and expressed via Bacillus subtilis. Among them, fifteen mutants exhibited increased half-life (t1/2) values at 65 °C (1.13–31.61 times greater than that of the wild type). Based on the composite score of enzyme activity and thermostability, six complex mutants were implemented. The t1/2 values of these six complex mutants were 2.12–10.05 times greater than that of the wild type at 65 °C. In addition, structural analysis revealed that the increased thermal stability of complex mutants may be related to the formation of additional hydrophobic interactions due to increased hydrophobicity and the decreased flexibility of the structure. In brief, the thermal stability of the complex mutants N18L/R143L/S97A, N18L/R143L/S99L, and N18L/R143L/G100A was increased 4-fold, which reveals application potential in industry.
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