Improved thermostability of type I pullulanase from Bacillus thermoliquefaciens by error-prone PCR

Pullulanase (PulB) is a starch-debranching enzyme. In order to improve its catalytic performance, random mutagenesis was performed on the pullulanase gene derived from Bacillus thermoliquefaciens. Two rounds of error-prone PCR were carried out. Mutant T252S was screened in the first round of error-prone library, which had the highest catalytic activity. During the second round of mutations, mutant enzyme G250P/T252S/G253T/ N255K was screened, which had further improved catalytic activity and the best thermostability. Compared with the parent enzyme, the specific activity of mutant enzyme G250P/T252S/G253T/N255K increased by 1.9 times, Km decreased by 22.7 %, kcat increased by 28.7 %, and kcat/Km increased by 68.4 %. The thermostability of the mutant enzyme improved significantly, showing that the half-life at 60 degrees C was extended to 7.5 h, which was 87.5 % higher than that of the parent enzyme. The mutation sites in these two rounds were concentrated in the 250-255 regions, indicating that this region was an important region affecting the catalytic activity and Ther-mostability. The reasons for the change of enzymtic properties was also preliminarily analyzed through three-dimensional simulation.

Automated summary

Through two rounds of random mutagenesis PCR, an improved starch debranching enzyme with higher catalytic activity and thermostability was screened from Bacillus thermoliquefaciens. The mutant enzyme G250P/T252S/G253T/N255K showed a 1.9-fold increase in specific activity, 22.7% decrease in Km, 28.7% increase in kcat, and 68.4% increase in kcat/Km compared to the parent enzyme. The thermostability of the mutant enzyme was significantly enhanced, with a half-life extended to 7.5 hours at 60 degrees C, which was 87.5% higher than that of the parent enzyme. The mutation sites were concentrated in the 250-255 region, indicating its importance in affecting catalytic activity and thermostability. The reasons for the change in enzymatic properties were preliminarily analyzed through three-dimensional simulation.