南极洲假丝酵母
脂肪酶
定点突变
突变
化学
计算生物学
真菌蛋白
生物化学
生物
酿酒酵母
酶
突变
酵母
基因
突变体
作者
Alex Kasrayan,Marco Bocola,Anders Sandström,Gaston Lavén,Jan‐E. Bäckvall
出处
期刊:ChemBioChem
[Wiley]
日期:2007-07-13
卷期号:8 (12): 1409-1415
被引量:16
标识
DOI:10.1002/cbic.200700179
摘要
A number of model structures of the CalA suggested by comparative modeling were tested by site-directed mutagenesis. Enzyme variants were created where amino acids predicted to play key roles for the lipase activity in the different models were replaced by an inert amino acid (alanine). The results from activity measurements of the overproduced and purified mutant enzymes indicate a structure where the active site consists of amino acid residues Ser184, His366, and Asp334 and in which there is no lid. This model can be used for future targeted modifications of the enzyme to obtain new substrate acceptance, better thermostability, and higher enantioselectivity.
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