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Enzyme Engineering in Starch Industry
Author(s) -
Holló J.,
László E.,
Hoschke Å.
Publication year - 1983
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19830350507
Subject(s) - enzyme , reagent , substrate (aquarium) , chemistry , protein engineering , starch , chemical modification , reactivity (psychology) , active site , combinatorial chemistry , biochemistry , organic chemistry , biology , ecology , medicine , alternative medicine , pathology
One of the fundamental tasks of enzyme engineering is the production of biospecific enzymes. By determination of the thermodynamic parameters of ES complex formation the affinity chromatography binding of some vitally important enzymes of the starch industry has been increased nearly to the tenfold. A wide range of most various products for the starch industry can be obtained by enzyme engineering, through controlled product formation. Of the currently applied methods, chemical modification of the active centre seems to be the most practical solution. For this purpose, substrate‐binding functional groups catalyzing product formation have been determined by specific protein reagents, reaction kinetic methods, as well as by application of an immobilized substrateanalogue. By a kinetic method based on product distribution we performed the active centre mapping of the individual enzymes. From changes in the energy map due to modification of the functional groups the positions of the individual amino acid side chains in the active centre have been determined. With knowledge of these results the ratio for products formed in the case of individual amylolytic enzymes could be modified. This promising technique has been named by us „enzyme surgery”. With knowledge of the role and reactivity of the functional groups, controlled and planned enzymeimmobilization can be carried out.