期刊
CRITICAL REVIEWS IN BIOTECHNOLOGY
卷 40, 期 1, 页码 83-98出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/07388551.2019.1682963
关键词
Thermostability; protein structure modification; thermostabilization; directed evolution; rational design; semi-rational design
资金
- National Natural Science Foundation of China [21676254, 21706235]
Thermostability is considered to be an important parameter to measure the feasibility of enzymes for industrial applications. Generally, higher thermostability makes an enzyme more competitive and desirable in industry. However, most natural enzymes show poor thermostability, which restricts their application. Protein structure modification is a desirable method to improve enzyme properties. In recent years, tremendous progress has been achieved in protein thermostability engineering. In this review, we provide a systemic overview on the approaches of protein structure modification for the improvement of enzyme thermostability during the last decade. Structure modification approaches, including the introduction of non-covalent interactions and covalent bonds, increase of proline and/or decrease in glycine, reinforcement of subunit-subunit interactions, introduction of glycosylation sites, truncation and cyclization have been highlighted.
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