State Key Lab has made progress in enhanced enzyme kinetic stability research
Recently international famous journal <<The Journal of Biological Chemistry>>published an important progress in enhanced enzyme kinetic stability worked by Yan Feng group, state key lab of microbial metabolism, school of life sciences and biotechnology, SJTU.
In the study of the paper <<Enhanced Enzyme Kinetic Stability by Increasing Rigidity within the Active Site>>, it indicates that enhancing the rigidity of the flexible segment within the active site may provide an efficient method for improving enzyme kinetic stability, which can provide insight into how to design more efficient and thermostable biocatalysts.
The research is supported by 973(2012CB721003、2011CBA00800), NSFC (31370106) and 863 (2013AA102801).
School Of Life Sciences And Biotechnology. Written by lifeadmin.
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