AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Home Food Science Article
PDF (5 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Publishing Language: Chinese | Open Access

Thermal Stability Improvement of Alkaline Protease AprEbl by Rational Design and Its Potential Mechanism

Yanni LUO1 Liuxiu HU2Zhiyu LIU3Xuli GAO1Yu CHEN1,4Chuanchao WU1,4Yan LIU1,4 ( )
School of Biology and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
Anhui Zhanghengchun Pharmaceutical Co., Ltd., Wuhu 241007, China
Ecological and Environmental Protection Department, Linyi Vocational College, Linyi 276000, China
Industrial Microbial Molecular Breeding Engineering Laboratory of Anhui Province, Wuhu 241000, China
Show Author Information

Abstract

To obtain alkaline protease with enhanced thermal stability and catalytic activity, this study focused on the alkaline protease AprEbl derived from Bacillus licheniformis B66. Using molecular dynamic simulations, residues N183, G186, S265, S267, and Y320 in AprEbl were identified as highly flexible regions. Computer-aided design was employed to propose mutation sites, and five single-point mutant enzymes were generated using site-directed mutagenesis. Their enzymatic properties were subsequently investigated. Two advantageous mutants were selected for a second round of combinatorial mutagenesis. The results demonstrated that the double mutant S265H/S267F exhibited significantly improved thermal stability compared with the wild-type enzyme, although their specific activities were on par with each other. The half-life of this mutant increased by 7.35-fold at 55 ℃ and 5.01-fold at 75 ℃. Other single-point mutants also displayed better high-temperature tolerance than the original enzyme. This study provides a theoretical foundation for improving the enzymatic properties of alkaline proteases via protein engineering to meet industrial demands.

CLC number: TS201.25 Document code: A Article ID: 1002-6630(2025)12-0109-09

References

【1】
【1】
 
 
Food Science
Pages 109-117

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Close
Close
Cite this article:
LUO Y, HU L, LIU Z, et al. Thermal Stability Improvement of Alkaline Protease AprEbl by Rational Design and Its Potential Mechanism. Food Science, 2025, 46(12): 109-117. https://doi.org/10.7506/spkx1002-6630-20241129-208

785

Views

12

Downloads

0

Crossref

0

Scopus

0

CSCD

Received: 29 November 2024
Published: 25 June 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).