Enhancing the Thermostability of Phytase to Boiling Point by Evolution-Guided Design-Reference-Cited by-同舟云学术

Enhancing the Thermostability of Phytase to Boiling Point by Evolution-Guided Design

Published:2022-06-14 Issue:11 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Wang Qian¹,Liu Xiaoqing²,Tian Jian²,Wang Yaru¹,Zhang Honglian¹,Wang Yuan¹,Luo Huiying¹,Yao Bin¹,Huang Huoqing¹,Tu Tao¹^ORCID

Affiliation:

1. State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China

2. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China

Abstract

Due to the harsh reaction conditions of industrial production, the relative instability of enzymes limits their application in industrial production, such as for food, pharmaceuticals, and feed. For example, the pelleting process of feed includes a brief high temperature (80 to 85°C), which requires the enzyme to have excellent thermostability.

Funder

MOST | National Key Research and Development Program of China

National Key Laboratory of Animal Nutrition

china agriculture research system of the Ministry of Finance (MOF) and the Ministry of Agriculture and Rural Affairs

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.00506-22

Reference39 articles.

1. Evolutionary Analysis As a Powerful Complement to Energy Calculations for Protein Stabilization