Effect of Glycosylation and Additional Domains on the Thermostability of a Family 10 Xylanase Produced by Thermopolyspora flexuosa-Reference-Cited by-同舟云学术

Effect of Glycosylation and Additional Domains on the Thermostability of a Family 10 Xylanase Produced by Thermopolyspora flexuosa

Published:2010-01 Issue:1 Volume:76 Page:356-360
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Anbarasan Sasikala¹,Jänis Janne²,Paloheimo Marja³,Laitaoja Mikko²,Vuolanto Minna³,Karimäki Johanna¹,Vainiotalo Pirjo²,Leisola Matti¹,Turunen Ossi¹

Affiliation:

1. Department of Biotechnology and Chemical Technology, Aalto University, P.O. Box 6100, 02015 TKK, Espoo, Finland

2. Department of Chemistry, University of Joensuu, P.O. Box 111, 80101 Joensuu, Finland

3. Roal Oy, P.O. Box 57, 05201 Rajamäki, Finland

Abstract

ABSTRACT The effects of different structural features on the thermostability of Thermopolyspora flexuosa xylanase XYN10A were investigated. A C-terminal carbohydrate binding module had only a slight effect, whereas a polyhistidine tag increased the thermostability of XYN10A xylanase. In contrast, glycosylation at Asn26, located in an exposed loop, decreased the thermostability of the xylanase. The presence of a substrate increased stability mainly at low pH.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.00357-09

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