Biotechnology Bulletin ›› 2021, Vol. 37 ›› Issue (3): 84-91.doi: 10.13560/j.cnki.biotech.bull.1985.2020-0910

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Improved the Thermostability of MTHase from Arthrobacter ramosus by Directed Evolution

CHEN Chun(), SU Ling-qia, XIA Wei, WU Jing   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122
    2. Key Laboratory of Industrial Biotechnology Ministry of Education,Jiangnan University, Wuxi 214122
  • Received:2020-07-20 Online:2021-03-26 Published:2021-04-02

Abstract:

Maltosyltrehalose hydrolase(MTHase)is one of the key enzymes for trehalose production using starch or maltodextrin as the substrate. MTHase from Arthrobacter ramosus has a good-level expression and high specific activity,but poor thermostability,which limits its industrial application. In this study,mutants of L137M and A216T were screened using the directed evolution. The half-life(t1/2,at 60℃)of wild-type,L137M and A216T were 15.5,20.5 and 23.3 min,respectively. The half-period t1/2 of L137M and A216T were 1.3- and 1.5-fold than that of the wild type,respectively. The performances of L137M and A216T and wild-type enzymes were further investigated by their trehalose yields from MTSase at 60℃. Under the same amount of enzyme,the trehalose conversion rates by wild-type,L137M and A216T were 51.3%,52.6% and 55.7%,respectively. The trehalose conversion rates by the two mutants were higher than that by the wild-type,indicating that the improved thermostability of the mutants is beneficial for industrial trehalose production.

Key words: thermostability, maltosyltrehalose hydrolase, directed evolution, Arthrobacter ramosus, trehalose