C-terminal truncations of a thermostable Bacillus stearothermophilus {alpha}-amylase

A series of truncated proteins from a thermostable Bacillusstearothermophilus -amylase was prepared to study the importanceof the extension in the C-terminus compared with other liquefyingBacillus -amylases. The mutations introducing new translationtermination sites shortened the 515 amino acid residue-longwild type enzyme by 17, 32, 47, 73 or 93 residues. The longerthe truncation, the lower the specific activity of the enzyme.Only the two longest mutant proteins were active: the specificactivity of the 498 residue variant was 97% and protein 483was 36% that of the parental enzyme. The K_m values of starchhydrolysis changed from 1.09 for wild type enzyme to 0.35 and0.21 for mutants 498 and 483, respectively, indicating alteredsubstrate binding. The mutant enzymes had almost identical pHand temperature optima with the wild type amylase, but enhancedthermal stability and altered end product profile. The consequencesof the truncation to the structure and function of the enzymeswere explored with molecular modeling. The liquefying amylasesseem to require {small tilde}480 residues to be active, whereasthe C-terminal end of B.stearothermophilus amylase is requiredfor increased activity.