Enhanced Thermostability of <i>Geobacillus stearothermophilus</i> α-Amylase by Rational Design of Disulfide Bond and Application in Corn Starch Liquefaction and Bread Quality Improvement

Zhu, Mengyu; Zhai, Wenxin; Song, Runfei; Lin, Lin; Wei, Wei; Wei, Dongzhi

doi:10.1021/acs.jafc.3c06761

J. Agric. Food Chem.

2023

DOI: 10.1021/acs.jafc.3c06761

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Enhanced Thermostability of Geobacillus stearothermophilus α-Amylase by Rational Design of Disulfide Bond and Application in Corn Starch Liquefaction and Bread Quality Improvement

Mengyu Zhu,

Wenxin Zhai,

Runfei Song

et al.

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2024

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Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis

Wei,

Ma,

Montalbán-López

et al. 2024

J. Agric. Food Chem.

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A novel α-amylase gene (BAA) from Bacillus amyloliquefaciens was cloned into Lactococcus lactis, designing two recombinant α-amylases to facilitate extracellular secretion. Following optimizing the expression conditions, the highest yield of BAA (88.12 mmol/L) was achieved upon 36 h induction and 5 ng/mL nisin concentration. Determining the enzymatic properties of BAA revealed its poor stability and activity at high temperatures, hindering its widespread application. Therefore, we used computer-aided design to generate a mutant, S275L, which exhibited significantly improved activity and thermostability: an 18.7% increase in enzymatic activity (3767.38 U/mg), a 10 °C increase in optimal temperature, and a 49.2% improvement in stability at 60 °C. Molecular dynamics simulations and force analysis confirmed these enhancements. Finally, the mutant S275L's potential was further analyzed for starch hydrolysis on poultry feed. Therefore, the mutant S275L holds promising as an enzyme agent for enhanced feed digestibility and quality.

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Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis

Wei,

Ma,

Montalbán-López

et al. 2024

J. Agric. Food Chem.

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show abstract

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Enhanced Thermostability of Geobacillus stearothermophilus α-Amylase by Rational Design of Disulfide Bond and Application in Corn Starch Liquefaction and Bread Quality Improvement

Cited by 1 publication

References 38 publications

Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis

Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis

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