Improvement in thermal stability and reactivity of pyranose oxidase from Coriolus versicolor by random mutagenesis

A mutant producing a pyranose oxidase, which has a higher thermal stability and lower Km values for d-glucose and 1,5-anhydro-d-glucitol than those of the wild type enzyme, was obtained. A single amino acid substitution, Lys for Glu at position 542, had occurred. This altered enzyme, E542K, was not only stable at 55°C, which was 5°C higher than the wild-type enzyme, but was stable in alkaline solution at pH 8.0–11.0. Km values of E542K for d-glucose and 1,5-anhydro-d-glucitol were 0.7 mM and 14.3 mM, respectively, in contrast with 1.4 mm and 35.3 mM for the wild-type enzyme. A little effect was observed in kcat values, and improvement in reactivity was mainly due to the decreases in Km values. This altered pyranose oxidase is useful for food analysis and diagnosis.