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Protein engineering of α-amylase for low pH performance

1999; Elsevier BV; Volume: 10; Issue: 4 Linguagem: Inglês

10.1016/s0958-1669(99)80063-9

1879-0429

Andrew M. Shaw, R. Bott, Anthony G. Day,

Protein purification and stability

Industrial-scale starch liquefaction is currently constrained to operating at pH 6.0 and above, as the enzyme used in the process, Bacillus licheniformis α-amylase, is unstable at lower pH under the conditions used. There is a need develop an enzyme that can operate at lower pH. Recent progress has been made in engineering the B. licheniformis enzyme for improved industrial performance. The availability of crystal structures and subsequent analysis of improved variants, in a structural context, is revealing common factors and a rationale to make further improvements.