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Genetic And Biochemical Analysis Of Aspergillus Awamori Glucoamylase Thermostability , Martin John Allen
Retrospective Theses and Dissertations
Aspergillus awamori glucoamylase (GA) is an enzyme involved in industrial corn starch processing. Genetic and biochemical approaches were used to study the mechanisms governing GA thermostability. Three proline substitution (Xaa → Pro) mutations were constructed that were predicted to increase the enzyme's stability by decreasing its conformational entropy of unfolding. When expressed in Saccharomyces cerevisiae Ser30 → Pro increased, Asp345 → Pro did not alter and Glu408 → Pro greatly decreased GA stability as measured by resistance to irreversible thermoinactivation relative to the wild-type enzyme. The Ser30 → Pro mutation was combined with other previously identified stabilizing mutations to examine whether combining such mutations ...