State Key Lab has made progress in enhanced enzyme kinetic stability research

Recently international famous journalThe Journal of Biological Chemistrypublished 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 paperEnhanced 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. Reprinted from the website ofSchool Of Life Sciences And Biotechnology.Written by lifeadmin. Reprinted from the website ofSchool Of Life Sciences And Biotechnology.Written by lifeadmin. Reprinted from the website ofSchool Of Life Sciences And Biotechnology.Written by lifeadmin. Reprinted from the website ofSchool Of Life Sciences And Biotechnology.Written by lifeadmin. Reprinted from the website ofSchool Of Life Sciences And Biotechnology.Written by lifeadmin.


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