2019
DOI: 10.1007/s12257-019-0163-x
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Recent Advances in Enzyme Engineering through Incorporation of Unnatural Amino Acids

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Cited by 23 publications
(28 citation statements)
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“…Manipulating the protein translation machinery for direct incorporation of ncAAs is another desirable approach, which enables the introduction of novel functionalities and reactivities beyond those offered by the 20 cAAs. Incorporating ncAAs into proteins has been widely applied in biocatalysis to enhance the activity and selectivity of enzymes, and even allows researchers to obtain novel catalytic reactions that are naturally unavailable [ [53] , [54] , [55] ]. This section presents some of the recent examples of using the genetic code expansion method to incorporate ncAAs into the POIs.…”
Section: Chemical Modifications Of Proteinsmentioning
confidence: 99%
“…Manipulating the protein translation machinery for direct incorporation of ncAAs is another desirable approach, which enables the introduction of novel functionalities and reactivities beyond those offered by the 20 cAAs. Incorporating ncAAs into proteins has been widely applied in biocatalysis to enhance the activity and selectivity of enzymes, and even allows researchers to obtain novel catalytic reactions that are naturally unavailable [ [53] , [54] , [55] ]. This section presents some of the recent examples of using the genetic code expansion method to incorporate ncAAs into the POIs.…”
Section: Chemical Modifications Of Proteinsmentioning
confidence: 99%
“…We can expect that more and more amino acids will be discovered and synthesized in the future. Incorporating unnatural amino acids into peptide and protein sequences is the object of intensive investigations [ 52 , 53 , 54 ].…”
Section: Annotation Of Amino Acids and Phosphate Groupsmentioning
confidence: 99%
“…Biologically active enzymes are more costly than chemical catalysts, but they have the advantage of being environmentally friendly. They can lead to energy savings by reacting at lower temperature and pressure conditions while reducing residue formation [ 7 , 8 ]. Enzymatic-mediated production of flavor esters is an attractive process that allows to optimize several reaction factors such as concentration of reactants, reaction time, temperature, and activity of the immobilized enzyme [ 4 , 9 , 10 ].…”
Section: Introductionmentioning
confidence: 99%