期刊
BIORESOURCE TECHNOLOGY
卷 296, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2019.122370
关键词
Thermostability; Stability; Ionic liquid; 1-butyl-3-methylimidazolium chloride; Endoglucanase
资金
- Ministry of Science and Higher Education of the Russian Federation [RFMEFI61617X0081]
Thermostability and stability in ionic liquids are essential properties of cellulases that are applied in industrial processes of bioconversion. Engineering of protein surface of endoglucanase II from Penicillium verruculosum was used to improve the enzyme thermostability and stability in 1-butyl-3-methylimidazolium chloride ([Bmim]Cl). The engineering was based on analysis of the protein surface topography and enhanced by multiple sequence alignment and..G calculations. In the case of the thermostability, half-life time was improved in 1.3-1.6 times at 70 degrees C and 1.2-1.4 times at 80 degrees C. In the case of the stability in [Bmim]Cl, the residual activity after 72 h of incubation in the presence of [Bmim]Cl (50 g/L, 50 degrees C, pH 4.5) was 1.7-1.9 times greater for the tailored enzyme. The yield of reducing sugars after enzymatic hydrolysis of aspen wood pretreated with [Bmim]Cl was 10-20% higher with the tailored endoglucanase.
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