Engineering deamidation-susceptible asparagines leads to improved stability to thermal cycling in a lipase.

ABSTRACT: At high temperatures, protein stability is influenced by chemical alterations; most important among them is deamidation of asparagines. Deamidation kinetics of asparagines depends on the local sequence, solvent, pH, temperature, and the tertiary structure. Suitable replacement of deamidated asparagines could be a viable strategy to improve deamidation-mediated loss in protein properties, specifically protein thermostability. In this study, we have used nano RP-HPLC coupled ESI MS/MS approach to identify residues susceptible to deamidation in a lipase (6B) on heat treatment. Out of 15 asparagines and six glutamines in 6B, only five asparagines were susceptible to deamidation at temperatures higher than 75°C. These five positions were subjected to site saturation mutagenesis followed by acti

SUBMITTER: Bhanuramanand K 

PROVIDER: S-EPMC4287003 | biostudies-literature | 2014 Oct

REPOSITORIES: biostudies-literature