Increased thermostability of Asn182 --> Ala mutant Aspergillus awamori glucoamylase

• Published in: Biotechnology and bioengineering Vol. 43; no. 1; p. 101
• Main Authors: Reilly, P J, Chen, H M, Bakir, U, Ford, C
• Format: Journal Article
• Language: English
• Published: United States 05.01.1994
• ISSN: 0006-3592
• DOI: 10.1002/bit.260430113

Asn182 --> Ala Aspergillus awamori glucoamylase expressed in Saccharomyces cerevisiae had a first-order thermodeactivation coefficient 40% that of wild-type glucoamylase at pH 4.5 between 60 degrees and 65 degrees C, caused by the elimination of an Asn-Gly sequence subject to deamidation and eventual chain breakage. Above 70 degrees C, and at pHs 3.5 and 5.5, thermodeactivation coefficients of wild-type and mutant enzymes were roughly equal, because the fastest deactivation mechanism was no longer deamidation. The mutation had little effect on the enzyme's optimal pH for activity and subsite map, or on the glucose yield from starch dextrin hydrolysis. During enzyme production by yeast fermentation, highest cell densities and activities of wild-type and mutant glucoamylases were attained after a period of glucose starvation, followed by a second addition of glucose. (c) 1994 John Wiley & Sons, Inc.