| abstract |
FIELD: molecular biology, biochemistry, enzymes. n SUBSTANCE: based on analysis of results in determination of three-dimensional structure of α-amylase from Bacillus invention proposes modifications of amino acid sequence of native enzyme distinguishing by enhanced stability form as compared with the parent form. Prepared variants of α-amylase comprise at least one amino acid replace at positions k40, V74, H103, S141, T142, F188, H220, N234, K249, D261, L268, V279, N342, H344, G397, A403, K425, S442, S479, S493, T494, S495, A496, A498, Q500, K520, A555 and/or N595. Acquired resistance of mutant forms of α-amylase to external effect and retention of enzymatic activity of enzyme provides possibility for effective replacement of native enzyme. Invention can be used in food industry, in particular, in bread baking. n EFFECT: improved and valuable properties of enzyme. n 2 cl, 1 dwg, 1 tbl, 7 ex |