Increase in Thermostability of Recombinant Barley β-Amylase by Random Mutagenesis
スポンサーリンク
概要
- 論文の詳細を見る
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℃ and 1.0℃ increases, respectively, in the thermostabilities compared with that of native recombinant β-amylase.
- 社団法人日本農芸化学会の論文
- 1995-06-23
著者
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Okada Y
Sapporo Medical Univ. School Of Medicine Hokkaido
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Yoshigi N
Brewing Research Laboratories Sapporo Breweries Ltd.
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Okada Y
Sapporo Breweries Ltd. Gunma Jpn
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Okada Yukio
Division Of Integrative Sensory Physiology Department Of Developmental And Reconstructive Medicine N
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Okada Yukio
Department Of Oral Surgery Asahi University School Of Dentistry
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YOSHIGI Naohiro
Brewing Research Laboratories, Sapporo Breweries Ltd.
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OKADA Yukio
Brewing Research Laboratories, Sapporo Breweries Ltd.
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SAHARA Hirohisa
Brewing Research Laboratories, Sapporo Breweries Ltd.
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Koshino Shohei
Brewing Research Laboratories, Sapporo Breweries Ltd.
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Koshino S
Brewing Research Laboratories Sapporo Breweries Ltd.
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Koshino Shohei
Brewing Research Laboratories Sapporo Breweries Ltd.
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Sahara H
Brewing Research Laboratories Sapporo Breweries Ltd.
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Sahara Hirohisa
Brewing Research Laboratories Sapporo Breweries Ltd.
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Okada Y
Division Of Integrative Sensory Physiology Department Of Developmental And Reconstructive Medicine N
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