Modification of the transglucosylation properties of alpha-glucosidases from Aspergillus oryzae and Aspergillus sojae via a single critical amino acid replacement

Biosci Biotechnol Biochem. 2021 May 20:zbab091. doi: 10.1093/bbb/zbab091. Online ahead of print.


We constructed enzyme variants of the α-glucosidases from Aspergillus oryzae (AoryAgdS) and Aspergillus sojae (AsojAgdL) by mutating the amino acid residue at position 450. AoryAgdS_H450R acquired the ability to produce considerable amounts of α-1,6-transglucosylation products, whereas AsojAgdL_R450H changed to produce more α-1,3- and α-1,4-transglucosylation products than α-1,6-products. The 450th amino acid residue is critical for the transglucosylation of these α-glucosidases.

PMID:34014266 | DOI:10.1093/bbb/zbab091

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