FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (6): 81-87.doi: 10.7506/spkx1002-6630-201706013

• Bioengineering • Previous Articles     Next Articles

Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger

YAN Qing, ZHU Fengmei, PENG Lisha, WANG Xiang, ZHANG Yongxiang, LI Jun   

  1. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China
  • Online:2017-03-25 Published:2017-03-28

Abstract: The genomic DNA extracted from Aspergillus niger 3.316 was used as template to amplify the β-glucosidase gene bgl by PCR to obtain a 2 080-bp amplicon. Bioinformatic analysis showed that the encoded protein was predicted to contain 860 amino acid residues with 4 major hydrophobic regions. Its secondary structures might contain 63.26% random coils, 20.58% α-helix, and 16.16% β-sheet. The protein consisted of (β/α)8 TIM barrel domain, (β/α)6 sandwich domain, and fibronectin Ⅲ-like domain. The active site and heat tolerance mechanism were predicted to be located in the active center of the enzyme. Its active sites might be Asp280 of (β/α)8 TIM barrel domain and Glu509 of (β/α)6 sandwich domain. The thermal stability of the glucosidase might be related to the presence of 211 amino acid residues in the hydrophobic region, 48 proline residues and α- helix.

Key words: β-glucosidase, active site, thermostability-associated structure, Aspergillus niger

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