Effect on thermostability and catalytic activity of introducing disulfide bonds into Aspergillus awamori glucoamylase

Protein Engineering

Volumn 11, Issue 8, 1998, Pages 661-667

  Li, Yuxing ^b   Coutinho, Pedro M ^a   Ford, Clark ^b  

^a Iowa State University   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Additivity; Aspergilus awamori; Combined mutation; Disulfide bond; Glucoamylase; Thermostability

Indexed keywords

CYSTEINE; FUNGAL PROTEIN; GLUCAN 1,4 ALPHA GLUCOSIDASE; MUTANT PROTEIN;

ARTICLE; ASPERGILLUS AWAMORI; CONTROLLED STUDY; DISULFIDE BOND; ENZYME ACTIVITY; ENZYME STABILITY; ENZYME STRUCTURE; FERMENTATION; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; STRUCTURE ACTIVITY RELATION; THERMOSTABILITY;

ASPERGILLUS AWAMORI; SACCHAROMYCES CEREVISIAE;

EID: 0031813816     PISSN: 02692139     EISSN: None     Source Type: Journal    
DOI: 10.1093/protein/11.8.661     Document Type: Article

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