Sequence‐based proline incorporation improves the thermostability of Candida albicans lipase Lip5
Author:
Affiliation:
1. College of Light Industry and Food SciencesSouth China University of TechnologyGuangzhouP. R. China
2. School of Bioscience and BioengineeringSouth China University of TechnologyGuangzhouP. R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500273
Reference24 articles.
1. Introducing a salt bridge into the lipase of Stenotrophomonas maltophilia results in a very large increase in thermal stability
2. Increasing the stability of the bacteriophage endolysin PlyC using rationale-based FoldX computational modeling
3. Structural Basis of Selection and Thermostability of Laboratory Evolved Bacillus subtilis Lipase
4. Design and introduction of a disulfide bridge in firefly luciferase: increase of thermostability and decrease of pH sensitivity
5. Improving the thermostability and activity of Melanocarpus albomyces cellobiohydrolase Cel7B
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