Increase in Thermostability of Recombinant Barley β-Amylase by Random Mutagenesis

Yukio Okada; Naohiro Yoshigi; Hirohisa Sahara; Shohei Koshino

doi:10.1271/bbb.59.1152

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Increase in Thermostability of Recombinant Barley β-Amylase by Random Mutagenesis

Yukio Okada, Naohiro Yoshigi, Hirohisa Sahara, Shohei Koshino

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JOURNAL FREE ACCESS

1995 Volume 59 Issue 6 Pages 1152-1153

DOI https://doi.org/10.1271/bbb.59.1152

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Abstract

Random mutations were introduced into recombinant barley β-amylase by modified PCR to increase its thermostability. Two clones were obtained. One was found to have a change of Ser-351to Pro and another, a change of Ala-376 to Ser, and 2.3°C and 1.0°C increases, respectively, in the thermostabilities compared with that of native recombinant β-amylase.

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