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

ABSTRACT 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 Asoj...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2021-06, Vol.85 (7), p.1706-1710
Main Authors: Kawano, Atsushi, Matsumoto, Yuji, Terada, Atsushi, Tonozuka, Takashi, Tada, Sawaki, Kusumoto, Ken-Ichi, Yasutake, Nozomu
Format: Article
Language:English
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Summary:ABSTRACT 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.
ISSN:1347-6947
1347-6947
DOI:10.1093/bbb/zbab091