A method for improving the thermostability of a protein includes introducing, into the protein, two or more amino acid substitutions selected from the group consisting of: (i) substitution of an arginine residue for a lysine residue, (ii) substitution of a threonine residue for a serine residue, and (iii) substitution of an alanine residue for a serine residue.
一种提高蛋白质热稳定性的方法包括向蛋白质中引入两个或更多
氨基酸置换,所述
氨基酸置换来自以下群组:(i)将赖
氨酸残基置换为精
氨酸残基,(ii)将苏
氨酸残基置换为苏
氨酸残基,(iii)将丙
氨酸残基置换为
丝氨酸残基。