Biochemical and Crystallographic Characterization of the Starch Branching Enzyme I (BEI) from Oryza sativa L
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概要
- 論文の詳細を見る
Starch branching enzyme (SBE) catalyzes the cleavage of α-1.4-linkages and the subsequent transfer of α-1.4 glucan to form an α-1.6 branch point in amylopectin. We overproduced rice branching enzyme I (BEI) in Escherichia coli cells, and the resulting enzyme (rBEI) was characterized with respect to biochemical and crystallographic properties. Specific activities were calculated to be 20.8 units/mg and 2.5 units/mg respectively when amylose and amylopectin were used as substrates. Site-directed mutations of Tyr235, Asp270, His275, Arg342, Asp344, Glu399, and His467 conserved in the α-amylase family enzymes drastically reduced catalytic activity of rBEI. This result suggests that the structures of BEI and the other α-amylase family enzymes are similar and that they share common catalytic mechanisms. Crystals of rBEI were grown under appropriate conditions and the crystals diffracted to a resolution of 3.0 Å on a synchrotron X-ray source.
- 社団法人 日本農芸化学会の論文
著者
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Omori Toshiro
Frontier Res. Center Sanwa Shurui Co. Ltd.
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SATOH Hikaru
Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
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KIMURA Makoto
Laboratory of Structural Biology, Graduate School of Systems Life Sciences, Kyushu University
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Nakashima Takashi
Laboratory of Structural Biology, Graduate School of Systems Life Sciences, Kyushu University
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SHIMADA Hiroaki
Laboratory of Structural Biology, Graduate School of Systems Life Sciences, Kyushu University
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KAKUTA Yoshimitsu
Laboratory of Structural Biology, Graduate School of Systems Life Sciences, Kyushu University
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Vu Nhuan
Laboratory of Biochemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Grad
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NISHI Aiko
Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
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IDA Hiroko
Frontier Research Center, Sanwa Shurui Co., Ltd.
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Shimada Hiroaki
Laboratory Of Structural Biology Graduate School Of Systems Life Sciences Kyushu University
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