Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution

To extend the application range of L-asparaginase in food pre-processing, the thermostability improvement of the enzyme is essential. Herein, two non-conserved cysteine residues with easily oxidized free sulfhydryl groups, Cys8 and Cys283, of Acinetobacter soli L-asparaginase (AsA) were screened out...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiao, Linshu, Chi, Huibing, Xia, Bingjie, Lu, Zhaoxin, Bie, Xiaomei, Zhao, Haizhen, Lu, Fengxia, Chen, Meirong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572581/
https://www.ncbi.nlm.nih.gov/pubmed/36235209
http://dx.doi.org/10.3390/molecules27196670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572581/
https://www.ncbi.nlm.nih.gov/pubmed/36235209
http://dx.doi.org/10.3390/molecules27196670

Ejemplares similares