Improvement of tagatose conversion rate by genetic evolution of thermostable galactose isomerase.

1 October 2001

journal article
Published by Wiley in Biotechnology and Applied Biochemistry

Vol. 34 (2) , 99
https://doi.org/10.1042/ba20010025

Abstract

To enhance the isomerization rate of galactose into tagatose, a thermostable galactose isomerase, which was isolated from bacteria growing in a hot spring, was genetically improved using the error-prone PCR method. From 500 mutant clones, a clone showing improved conversion activity was selected. The sequence of the selected clone had five amino acid changes: His(228)-->Asp, Gly(384)-->Asp, Ser(393)-->Thr, Lys(428)-->Asn and Asp(475)-->Lys. The improved galactose isomerase had an 11-fold higher reaction rate than the original.

Keywords

GENETICS

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