CN114561375B - Protease mutant BLAPR2 with improved thermal stability, and encoding gene and application thereof - Google Patents

Protease mutant BLAPR2 with improved thermal stability, and encoding gene and application thereof Download PDF

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CN114561375B
CN114561375B CN202210237403.2A CN202210237403A CN114561375B CN 114561375 B CN114561375 B CN 114561375B CN 202210237403 A CN202210237403 A CN 202210237403A CN 114561375 B CN114561375 B CN 114561375B
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CN114561375A (en
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肖志壮
方安然
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Qingdao Genyuan Biological Technology Group Co ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
    • C12N9/54—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea bacteria being Bacillus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/38—Products with no well-defined composition, e.g. natural products
    • C11D3/386—Preparations containing enzymes, e.g. protease or amylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/74—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
    • C12N15/75—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Bacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The invention provides a protease mutant BLAPR2 with improved thermostability, a coding gene and application thereof, and the invention uses an error-prone PCR method to detectBacillus licheniformisThe protease gene is mutated, and then the protease mutant BLAPR2 is obtained through high-throughput screening, so that compared with unmutated protease, the protease mutant obtained by the invention has obviously improved thermal stability, and has good market application prospect and industrial value.

Description

Protease mutant BLAPR2 with improved thermal stability, and encoding gene and application thereof
Technical Field
The invention belongs to the fields of genetic engineering and enzyme engineering, and particularly relates to a protease mutant BLAPR2 with improved thermal stability, and a coding gene and application thereof.
Background
Proteases are enzymes which catalyze the hydrolysis of peptide bonds in proteins, are widely used in animals, plants and microorganisms, have a plurality of different physiological functions, and are the earliest and most mature enzymes for research. Proteases are increasingly used in various fields, such as food industry, brewing, detergent industry, feed industry, leather industry, silk industry and pharmaceutical industry, and are closely related to our lives, and there are demands for higher yields and improved properties of proteases in such environments.
At present, most proteases in the market only have 20% of residual enzyme activity after being treated at 70 ℃, and the total temperature resistance is poor, so that the wide use of the proteases is limited. For example, in the production of feed, the enzyme preparation is granulated at high temperature after being mixed with the feed, and the enzyme is inactivated during this process. It is therefore important to improve the thermostability of proteases.
The error-prone PCR technology is that when DNA polymerase is adopted to carry out PCR reaction amplification of target fragments, mutation frequency in the amplification process is increased by adjusting reaction conditions, so that mutation is randomly introduced into target genes at a certain frequency, a mutant library is constructed, and therefore required forward mutants are screened. The error-prone PCR technique can be well applied to the molecular modification of proteins.
Disclosure of Invention
The invention provides a protease mutant BLAPR2 with improved thermal stability, a coding gene and application thereof, and the protease mutant BLAPR2 is prepared by constructing a mutant library and a directional screening methodBacillus licheniformis The protease gene derived from WX-02 is improved, and mutants with improved heat stability are obtained through screening, so that the application effect of the mutant in the fields of feed, food or washing is improved.
In order to achieve the aim of the invention, the invention is realized by adopting the following technical scheme:
the invention provides a protease mutant BLAPR2 with improved thermostability, and the amino acid sequence of the protease mutant BLAPR2 is shown as SEQ ID NO:5, the nucleotide sequence of the coding gene is shown as SEQ ID NO: shown at 6.
The invention also provides a recombinant expression vector containing the protease mutant coding gene.
The invention provides a genetic engineering bacterium containing the protease mutant coding gene, wherein the genetic engineering bacterium is bacillus subtilis and bacillus licheniformis.
The invention provides a preparation method of the protease mutant, which comprises the following steps:
1) Constructing recombinant genetically engineered bacteria: connecting the coding gene of the protease mutant to a pUB110 vector, then transforming the recombinant vector into bacillus subtilis, and screening positive clones by using a resistance marker;
2) Shake flask fermentation of recombinant genetically engineered bacteria: inoculating positive clones which are verified to be correct into a shake flask for fermentation, shake culturing, and fermenting to generate protease mutants;
3) Amplifying and fermenting recombinant strains: the genetically engineered strain expressing the protease mutant is inoculated into a fermenter to be fermented to produce the protease mutant BLAPR2.
Further: the fermentation medium in the step (3) comprises the following components: 5-10% of soybean meal, 1-5% of corn meal, 0.1-1.0% of PPG-20000, 0.1-1.0% of protease, 0.1-1.0% of amylase and 0.2-0.5% of disodium hydrogen phosphate in terms of mass ratio.
The invention provides application of the protease mutant in preparing feed additives, food additives and detergents.
Compared with the prior art, the invention has the advantages and technical effects that: the invention usesBacillus licheniformis The WX-02 derived protease genes are based on the single point mutant BLAPR1 comprising A196C, the double point mutants BLAPR2 and BLAPR3 comprising I140C/A196C, K E/A196C, respectively, and the triple point mutant BLAPR4 comprising S191C/A196C/G308E, respectively.
The modified mutants BLAPR1, BLAPR2, BLAPR3 and BLAPR4 have improved thermostability at 75 ℃ for 3 minutes by 30.2%, 64.0%, 45.9% and 39.0% respectively compared with the original protease. The thermal stability is remarkably improved.
Therefore, the thermal stability of the protease mutant obtained by the technical scheme of the invention is greatly improved compared with that of a wild type, so that the protease mutant has good application potential in the fields of feed, food or washing and the like. Has good market application prospect.
Drawings
FIG. 1 is fermentation data of protease of the present invention in a 30L fermenter.
FIG. 2 is a comparison of thermostability of protease mutants of the present invention in a water bath at 75℃for 3 min.
FIG. 3 shows the degradation effect of protease mutants on soybean meal resistant proteins in the present invention (1, 19 are protein markers; 2, 8, 12, 18 are soybean meal without enzyme; 3-7 are 200U/g of BLAPR0, BLAPR1, BLAPR2, BLAPR3 and BLAPR4, respectively; 9-13 are 400U/g of BLAPR0, BLAPR1, BLAPR2, BLAPR3 and BLAPR4, respectively; 13-17 are 600U/g of BLAPR0, BLAPR1, BLAPR2, BLAPR3 and BLAPR4, respectively).
Detailed Description
The present invention will be described more fully hereinafter with reference to the accompanying drawings and examples, in which the invention is shown, but the scope of the invention is not limited to the specific examples.
The molecular biology experimental methods not specifically described in the examples below can be carried out with reference to the specific methods listed in the "guidelines for molecular cloning experiments" (third edition) J. Reagents and biological materials used in the specific examples are commercially available unless otherwise specified.
1. Strain and vector
Bacillus subtilis WB600, plasmid pUB110, E.coli BL21, plasmid pET-21a (+) was purchased from Invitrogen corporation.
2. Reagent and culture medium
Plasmid extraction kit, fragment purification recovery kit, restriction enzymes and the like are purchased from Takara bioengineering (Dalian) Co., ltd; geneMorph II random mutagenesis PCR kit was purchased from Stratagene Inc.; ampicillin, IPTG, etc. were purchased from the division of bioengineering (Shanghai); protein Marker: blue Plus II Protein Marker (14-120 kDa) was purchased from Beijing full gold Biotechnology Co. LB medium: 1% tryptone, 0.5% yeast extract, 1% NaCl.
Example 1: error-prone PCR construction of protease mutant libraries
Reference toBacillus licheniformis The amino acid sequence (SEQ ID NO: 1) and the DNA sequence (SEQ ID NO: 2) of the WX-02-derived protease were designed, the Xba I restriction site was designed at the 5 'end, and the BamH I restriction site was designed at the 3' end.
SEQ ID NO：1
MMRKKSFWLGMLTAFMLVFTMAFSDSASAAQPAKNVEKDYIVGFKSGVKTASVKKDIIKESGGKVDKQFRIINAAKAKLDKEALKEVKNDPDVAYVEEDHVAHALAQTVPYGIPLIKADKVQAQGFKGANVKVAVLDTGIQASHPDLNVVGGASFVAGEAYNTDGNGHGTHVAGTVAALDNTTGVLGVAPSVSLYAVKVLNSSGSGSYSGIVSGIEWATTNGMDVINMSLGGASGSTAMKQAVDNAYARGVVVVAAAGNSGSSGNTNTIGYPAKYDSVIAVGAVDSNSNRASFSSVGAELEVMAPGAGVYSTYPTNTYATLNGTSMASPHVAGAAALILSKHPNLSASQVRNRLSSTATYLGSSFYYGKGLINVEAAAQ
SEQ ID NO：2
ATGATGAGGAAGAAATCATTTTGGTTAGGGATGCTGACGGCGTTTATGTTAGTGTTTACG
ATGGCGTTTTCAGATAGCGCTTCTGCTGCACAACCTGCGAAAAATGTTGAAAAAGATTAT
ATCGTGGGGTTTAAATCTGGAGTTAAAACGGCGTCTGTGAAAAAAGATATTATTAAAGAA
TCAGGCGGCAAAGTCGATAAACAGTTTCGGATTATCAATGCTGCGAAAGCGAAACTTGAT
AAAGAAGCATTGAAAGAAGTCAAAAATGATCCGGATGTTGCTTACGTCGAAGAAGATCAT
GTCGCACATGCACTTGCTCAGACGGTGCCGTATGGCATCCCTCTTATCAAAGCAGATAAA
GTCCAAGCACAAGGCTTTAAAGGCGCTAATGTCAAAGTCGCGGTCCTTGATACGGGAATC
CAAGCAAGTCATCCGGATCTTAATGTGGTTGGGGGTGCGTCATTTGTCGCGGGAGAAGCA
TATAATACAGATGGCAACGGTCATGGAACACATGTTGCGGGAACGGTCGCAGCGTTAGAT
AATACGACGGGTGTGCTTGGTGTTGCACCGTCTGTCTCACTGTATGCGGTGAAAGTCCTT
AATTCTAGCGGATCTGGATCTTATTCAGGAATTGTGTCTGGAATCGAATGGGCTACAACG
AATGGCATGGATGTCATCAATATGAGCCTGGGAGGCGCGAGCGGCTCTACAGCTATGAAA
CAAGCAGTCGATAATGCGTATGCGCGCGGTGTTGTGGTGGTCGCAGCTGCGGGCAATTCA
GGCTCATCTGGCAATACGAATACGATCGGCTATCCGGCTAAATATGATTCAGTCATTGCT
GTGGGCGCGGTCGATTCTAATTCTAATCGTGCTTCTTTTAGCTCAGTGGGCGCAGAACTT
GAAGTGATGGCACCGGGCGCTGGAGTGTATAGCACCTATCCGACAAATACCTATGCTACA
CTGAATGGCACGTCTATGGCTTCACCTCATGTTGCAGGCGCCGCCGCTCTTATCCTGAGC
AAACATCCTAATTTGAGCGCGAGCCAGGTTCGTAATAGACTTTCTTCAACAGCGACGTAT
TTGGGCTCTAGCTTTTATTATGGCAAAGGACTGATCAATGTCGAAGCAGCTGCACAGTAA
Random mutation PCR kit with GeneMorph II, SEQ ID NO:2 as a template, randomly mutating, and using the primer sequences as follows:
BLAPR-F：GCTCTAGAATGATGAGGAAGAAATC（SEQ ID NO：11）；
BLAPR-R：CGCGGATCCTTACTGTGCAGCTGCTTCGA（SEQ ID NO：12）。
the amplified random mutation PCR product is digested with Xba I and BamH I, purified and recovered, and then connected to pET-21a (+) vector, and E.coli BL21-DE3 is transformed, ampicillin resistance LB plate is used for screening positive clone, thus obtaining pET-BLAPrx. The synthesized original gene was ligated to pET-21a (+) vector in the same manner and transformed into E.coli BL21-DE3 to obtain pET-BLAPR0.
The screened single colonies were inoculated into 96-well deep well plates. 2 single colonies expressing BLAPR0 were inoculated per plate as controls. 300uL of LB liquid medium (containing 100 mug/mL of ampicillin) is filled into each well, after shaking culture is carried out for 4 hours at 37 ℃, 50uL of bacterial liquid is transferred to a new 96-well flat plate for seed preservation, 200uL of LB-Amp medium containing IPTG is added into the remaining bacterial liquid of the flat plate, the final concentration of the IPTG is 1mM, the final concentration of the ampicillin is 100 mug/mL, and shaking culture is carried out for 10 hours at 37 ℃ at 200rpm to induce and express protease.
Repeatedly freezing and thawing the induced bacterial liquid for crushing, centrifuging the crushed cell liquid, taking the supernatant, performing heat treatment (water bath at 75 ℃ for 3 min), and then detecting the residual activity of the protease. Mutant genes with residual enzyme activities higher than the control were sequenced.
A mutant A196C (named BLAPR 1) with improved heat resistance and taking BLAPR0 as a starting template is selected, and the amino acid sequence is shown in SEQ ID NO:3, the nucleotide sequence coded by the nucleotide sequence is shown as SEQ ID NO: 4.
SEQ ID NO：3
MMRKKSFWLGMLTAFMLVFTMAFSDSASAAQPAKNVEKDYIVGFKSGVKTASVKKDIIKESGGKVDKQFRIINAAKAKLDKEALKEVKNDPDVAYVEEDHVAHALAQTVPYGIPLIKADKVQAQGFKGANVKVAVLDTGIQASHPDLNVVGGASFVAGEAYNTDGNGHGTHVAGTVAALDNTTGVLGVAPSVSLYCVKVLNSSGSGSYSGIVSGIEWATTNGMDVINMSLGGASGSTAMKQAVDNAYARGVVVVAAAGNSGSSGNTNTIGYPAKYDSVIAVGAVDSNSNRASFSSVGAELEVMAPGAGVYSTYPTNTYATLNGTSMASPHVAGAAALILSKHPNLSASQVRNRLSSTATYLGSSFYYGKGLINVEAAAQ
SEQ ID NO：4
ATGATGAGGAAGAAATCATTTTGGTTAGGGATGCTGACGGCGTTTATGTTAGTGTTTACG
ATGGCGTTTTCAGATAGCGCTTCTGCTGCACAACCTGCGAAAAATGTTGAAAAAGATTAT
ATCGTGGGGTTTAAATCTGGAGTTAAAACGGCGTCTGTGAAAAAAGATATTATTAAAGAA
TCAGGCGGCAAAGTCGATAAACAGTTTCGGATTATCAATGCTGCGAAAGCGAAACTTGAT
AAAGAAGCATTGAAAGAAGTCAAAAATGATCCGGATGTTGCTTACGTCGAAGAAGATCAT
GTCGCACATGCACTTGCTCAGACGGTGCCGTATGGCATCCCTCTTATCAAAGCAGATAAA
GTCCAAGCACAAGGCTTTAAAGGCGCTAATGTCAAAGTCGCGGTCCTTGATACGGGAATC
CAAGCAAGTCATCCGGATCTTAATGTGGTTGGGGGTGCGTCATTTGTCGCGGGAGAAGCA
TATAATACAGATGGCAACGGTCATGGAACACATGTTGCGGGAACGGTCGCAGCGTTAGAT
AATACGACGGGTGTGCTTGGTGTTGCACCGTCTGTCTCACTGTATTGCGTGAAAGTCCTT
AATTCTAGCGGATCTGGATCTTATTCAGGAATTGTGTCTGGAATCGAATGGGCTACAACG
AATGGCATGGATGTCATCAATATGAGCCTGGGAGGCGCGAGCGGCTCTACAGCTATGAAA
CAAGCAGTCGATAATGCGTATGCGCGCGGTGTTGTGGTGGTCGCAGCTGCGGGCAATTCA
GGCTCATCTGGCAATACGAATACGATCGGCTATCCGGCTAAATATGATTCAGTCATTGCT
GTGGGCGCGGTCGATTCTAATTCTAATCGTGCTTCTTTTAGCTCAGTGGGCGCAGAACTT
GAAGTGATGGCACCGGGCGCTGGAGTGTATAGCACCTATCCGACAAATACCTATGCTACA
CTGAATGGCACGTCTATGGCTTCACCTCATGTTGCAGGCGCCGCCGCTCTTATCCTGAGC
AAACATCCTAATTTGAGCGCGAGCCAGGTTCGTAATAGACTTTCTTCAACAGCGACGTAT
TTGGGCTCTAGCTTTTATTATGGCAAAGGACTGATCAATGTCGAAGCAGCTGCACAGTAA
Example 2: construction of mutant library of protease BLAPR1 by second round error-prone PCR
The second round of random mutation was performed using the protease gene BLAPR1 selected in example 1 as a template, and the mutation library construction process and the use of material reagents and operating conditions were the same as those of example 1; the mutant is cultured and screened by using BLAPR1 as a control, detecting the residual activity of the protease mutant after heat treatment (water bath at 75 ℃ for 3 min), and sequencing the mutant gene with the residual enzyme activity higher than that of BLAPR 1.
The following mutants with improved thermostability were finally selected:
the BLAPR2 mutation mode is I140C/A196C, and the amino acid sequence is shown in SEQ ID No:5, the gene sequence is shown as SEQ ID No:6 is shown in the figure;
the BLAPR3 mutation mode is K49E/A196C, and the amino acid sequence is shown in SEQ ID No:7, the gene sequence is shown as SEQ ID No: shown as 8;
the BLAPR4 mutation mode is S191C/A196C/G308E, and the amino acid sequence is shown in SEQ ID No:9, the gene sequence is shown as SEQ ID No: shown at 10.
SEQ ID No：5
MMRKKSFWLGMLTAFMLVFTMAFSDSASAAQPAKNVEKDYIVGFKSGVKTASVKKDIIKESGGKVDKQFRIINAAKAKLDKEALKEVKNDPDVAYVEEDHVAHALAQTVPYGIPLIKADKVQAQGFKGANVKVAVLDTGCQASHPDLNVVGGASFVAGEAYNTDGNGHGTHVAGTVAALDNTTGVLGVAPSVSLYCVKVLNSSGSGSYSGIVSGIEWATTNGMDVINMSLGGASGSTAMKQAVDNAYARGVVVVAAAGNSGSSGNTNTIGYPAKYDSVIAVGAVDSNSNRASFSSVGAELEVMAPGAGVYSTYPTNTYATLNGTSMASPHVAGAAALILSKHPNLSASQVRNRLSSTATYLGSSFYYGKGLINVEAAAQ
SEQ ID No：6
ATGATGAGGAAGAAATCATTTTGGTTAGGGATGCTGACGGCGTTTATGTTAGTGTTTACG
ATGGCGTTTTCAGATAGCGCTTCTGCTGCACAACCTGCGAAAAATGTTGAAAAAGATTAT
ATCGTGGGGTTTAAATCTGGAGTTAAAACGGCGTCTGTGAAAAAAGATATTATTAAAGAA
TCAGGCGGCAAAGTCGATAAACAGTTTCGGATTATCAATGCTGCGAAAGCGAAACTTGAT
AAAGAAGCATTGAAAGAAGTCAAAAATGATCCGGATGTTGCTTACGTCGAAGAAGATCAT
GTCGCACATGCACTTGCTCAGACGGTGCCGTATGGCATCCCTCTTATCAAAGCAGATAAA
GTCCAAGCACAAGGCTTTAAAGGCGCTAATGTCAAAGTCGCGGTCCTTGATACGGGATGC
CAAGCAAGTCATCCGGATCTTAATGTGGTTGGGGGTGCGTCATTTGTCGCGGGAGAAGCA
TATAATACAGATGGCAACGGTCATGGAACACATGTTGCGGGAACGGTCGCAGCGTTAGAT
AATACGACGGGTGTGCTTGGTGTTGCACCGTCTGTCTCACTGTATTGCGTGAAAGTCCTT
AATTCTAGCGGATCTGGATCTTATTCAGGAATTGTGTCTGGAATCGAATGGGCTACAACG
AATGGCATGGATGTCATCAATATGAGCCTGGGAGGCGCGAGCGGCTCTACAGCTATGAAA
CAAGCAGTCGATAATGCGTATGCGCGCGGTGTTGTGGTGGTCGCAGCTGCGGGCAATTCA
GGCTCATCTGGCAATACGAATACGATCGGCTATCCGGCTAAATATGATTCAGTCATTGCT
GTGGGCGCGGTCGATTCTAATTCTAATCGTGCTTCTTTTAGCTCAGTGGGCGCAGAACTT
GAAGTGATGGCACCGGGCGCTGGAGTGTATAGCACCTATCCGACAAATACCTATGCTACA
CTGAATGGCACGTCTATGGCTTCACCTCATGTTGCAGGCGCCGCCGCTCTTATCCTGAGC
AAACATCCTAATTTGAGCGCGAGCCAGGTTCGTAATAGACTTTCTTCAACAGCGACGTAT
TTGGGCTCTAGCTTTTATTATGGCAAAGGACTGATCAATGTCGAAGCAGCTGCACAGTAA
SEQ ID No：7
MMRKKSFWLGMLTAFMLVFTMAFSDSASAAQPAKNVEKDYIVGFKSGVETASVKKDIIKESGGKVDKQFRIINAAKAKLDKEALKEVKNDPDVAYVEEDHVAHALAQTVPYGIPLIKADKVQAQGFKGANVKVAVLDTGIQASHPDLNVVGGASFVAGEAYNTDGNGHGTHVAGTVAALDNTTGVLGVAPSVSLYCVKVLNSSGSGSYSGIVSGIEWATTNGMDVINMSLGGASGSTAMKQAVDNAYARGVVVVAAAGNSGSSGNTNTIGYPAKYDSVIAVGAVDSNSNRASFSSVGAELEVMAPGAGVYSTYPTNTYATLNGTSMASPHVAGAAALILSKHPNLSASQVRNRLSSTATYLGSSFYYGKGLINVEAAAQ
SEQ ID No：8
ATGATGAGGAAGAAATCATTTTGGTTAGGGATGCTGACGGCGTTTATGTTAGTGTTTACG
ATGGCGTTTTCAGATAGCGCTTCTGCTGCACAACCTGCGAAAAATGTTGAAAAAGATTAT
ATCGTGGGGTTTAAATCTGGAGTTGAAACGGCGTCTGTGAAAAAAGATATTATTAAAGAA
TCAGGCGGCAAAGTCGATAAACAGTTTCGGATTATCAATGCTGCGAAAGCGAAACTTGAT
AAAGAAGCATTGAAAGAAGTCAAAAATGATCCGGATGTTGCTTACGTCGAAGAAGATCAT
GTCGCACATGCACTTGCTCAGACGGTGCCGTATGGCATCCCTCTTATCAAAGCAGATAAA
GTCCAAGCACAAGGCTTTAAAGGCGCTAATGTCAAAGTCGCGGTCCTTGATACGGGAATC
CAAGCAAGTCATCCGGATCTTAATGTGGTTGGGGGTGCGTCATTTGTCGCGGGAGAAGCA
TATAATACAGATGGCAACGGTCATGGAACACATGTTGCGGGAACGGTCGCAGCGTTAGAT
AATACGACGGGTGTGCTTGGTGTTGCACCGTCTGTCTCACTGTATTGCGTGAAAGTCCTT
AATTCTAGCGGATCTGGATCTTATTCAGGAATTGTGTCTGGAATCGAATGGGCTACAACG
AATGGCATGGATGTCATCAATATGAGCCTGGGAGGCGCGAGCGGCTCTACAGCTATGAAA
CAAGCAGTCGATAATGCGTATGCGCGCGGTGTTGTGGTGGTCGCAGCTGCGGGCAATTCA
GGCTCATCTGGCAATACGAATACGATCGGCTATCCGGCTAAATATGATTCAGTCATTGCT
GTGGGCGCGGTCGATTCTAATTCTAATCGTGCTTCTTTTAGCTCAGTGGGCGCAGAACTT
GAAGTGATGGCACCGGGCGCTGGAGTGTATAGCACCTATCCGACAAATACCTATGCTACA
CTGAATGGCACGTCTATGGCTTCACCTCATGTTGCAGGCGCCGCCGCTCTTATCCTGAGC
AAACATCCTAATTTGAGCGCGAGCCAGGTTCGTAATAGACTTTCTTCAACAGCGACGTAT
TTGGGCTCTAGCTTTTATTATGGCAAAGGACTGATCAATGTCGAAGCAGCTGCACAGTAA
SEQ ID No：9
MMRKKSFWLGMLTAFMLVFTMAFSDSASAAQPAKNVEKDYIVGFKSGVKTASVKKDIIKESGGKVDKQFRIINAAKAKLDKEALKEVKNDPDVAYVEEDHVAHALAQTVPYGIPLIKADKVQAQGFKGANVKVAVLDTGIQASHPDLNVVGGASFVAGEAYNTDGNGHGTHVAGTVAALDNTTGVLGVAPCVSLYCVKVLNSSGSGSYSGIVSGIEWATTNGMDVINMSLGGASGSTAMKQAVDNAYARGVVVVAAAGNSGSSGNTNTIGYPAKYDSVIAVGAVDSNSNRASFSSVGAELEVMAPGAEVYSTYPTNTYATLNGTSMASPHVAGAAALILSKHPNLSASQVRNRLSSTATYLGSSFYYGKGLINVEAAAQ
SEQ ID No：10
ATGATGAGGAAGAAATCATTTTGGTTAGGGATGCTGACGGCGTTTATGTTAGTGTTTACG
ATGGCGTTTTCAGATAGCGCTTCTGCTGCACAACCTGCGAAAAATGTTGAAAAAGATTAT
ATCGTGGGGTTTAAATCTGGAGTTAAAACGGCGTCTGTGAAAAAAGATATTATTAAAGAA
TCAGGCGGCAAAGTCGATAAACAGTTTCGGATTATCAATGCTGCGAAAGCGAAACTTGAT
AAAGAAGCATTGAAAGAAGTCAAAAATGATCCGGATGTTGCTTACGTCGAAGAAGATCAT
GTCGCACATGCACTTGCTCAGACGGTGCCGTATGGCATCCCTCTTATCAAAGCAGATAAA
GTCCAAGCACAAGGCTTTAAAGGCGCTAATGTCAAAGTCGCGGTCCTTGATACGGGAATC
CAAGCAAGTCATCCGGATCTTAATGTGGTTGGGGGTGCGTCATTTGTCGCGGGAGAAGCA
TATAATACAGATGGCAACGGTCATGGAACACATGTTGCGGGAACGGTCGCAGCGTTAGAT
AATACGACGGGTGTGCTTGGTGTTGCACCGTGCGTCTCACTGTATTGCGTGAAAGTCCTT
AATTCTAGCGGATCTGGATCTTATTCAGGAATTGTGTCTGGAATCGAATGGGCTACAACG
AATGGCATGGATGTCATCAATATGAGCCTGGGAGGCGCGAGCGGCTCTACAGCTATGAAA
CAAGCAGTCGATAATGCGTATGCGCGCGGTGTTGTGGTGGTCGCAGCTGCGGGCAATTCA
GGCTCATCTGGCAATACGAATACGATCGGCTATCCGGCTAAATATGATTCAGTCATTGCT
GTGGGCGCGGTCGATTCTAATTCTAATCGTGCTTCTTTTAGCTCAGTGGGCGCAGAACTT
GAAGTGATGGCACCGGGCGCTGAAGTGTATAGCACCTATCCGACAAATACCTATGCTACA
CTGAATGGCACGTCTATGGCTTCACCTCATGTTGCAGGCGCCGCCGCTCTTATCCTGAGC
AAACATCCTAATTTGAGCGCGAGCCAGGTTCGTAATAGACTTTCTTCAACAGCGACGTAT
TTGGGCTCTAGCTTTTATTATGGCAAAGGACTGATCAATGTCGAAGCAGCTGCACAGTAA
Example 3: expression verification of protease mutant with improved thermostability in bacillus subtilis
The above excellent mutants were cloned into Xba I and BamH I sites of plasmid pUB110, respectively, and the recombinant plasmids were transformed into Bacillus subtilis WB600 with reference to the Bacillus subtilis transformation recipe created by Spizizen to obtain recombinant bacteria. According to the fermentation medium: 50-80g/L of soybean meal, 60-100g/L of corn starch, 2-4g/L of disodium hydrogen phosphate and 1-2g/L of sodium carbonate, and the pH is natural, after shaking and fermenting for 78 hours, centrifuging the culture solution to obtain a supernatant, measuring the average enzyme activity of the supernatant of each mutant fermentation broth, taking the fermentation supernatant of the transformant with the highest enzyme activity in each mutant, and comparing the enzyme activity retention rate after water bath treatment at 75 ℃ for 3 minutes, wherein the result is shown in figure 2. The thermal stability of the proteases BLAPR1, BLAPR2, BLAPR3 and BLAPR4 obtained after mutation was improved by 30.2%, 64.0%, 45.9% and 39.0% respectively when treated at 75℃for 3 minutes.
The above results indicate that mutation of Ala at position 196 of BLAPR0 to Cys can improve the thermostability while maintaining the original enzyme activity. On the basis, the Ile at 140 th position is mutated into Cys to obtain mutant, or the Lys at 49 th position is mutated into Glu to obtain mutant; or a mutant obtained by mutating Ser at position 191 to Cys and simultaneously mutating Gly at position 308 to Glu, and the heat resistance is further improved.
Example 4: fermentation and preparation of protease mutants in a 30L fermenter
The genetically engineered bacteria expressing the protease mutants BLAPR0, BLAPR1, BLAPR2, BLAPR3 and BLAPR4 in the above examples were streaked on LB plates containing kanamycin resistance (final concentration: 20. Mu.g/mL), cultured at 37℃until single colonies were grown, picked up and streaked on LB plates containing kanamycin resistance (final concentration: 20. Mu.g/mL), and the recombinant Bacillus subtilis colonies thus obtained by three generations of activation were inoculated on 50mL LB medium containing kanamycin final concentration: 20. Mu.g/mL, and cultured at 37℃and 200rpm for 24 hours. The resulting culture was inoculated into 1L of LB medium containing kanamycin at a final concentration of 20. Mu.g/mL at 2% of the inoculum size, and cultured at 37℃and 200rpm until the OD600 became about 5, and used as a seed liquid inoculation fermenter.
The fermentation production process comprises the following steps: 5-10% of bean pulp, 1-5% of corn meal, 0.1-1.0% of PPG-20000, 0.1-1.0% of protease, 0.1-1.0% of amylase, 0.2-0.5% of disodium hydrogen phosphate (12 water), natural pH, 37 ℃ of temperature, 600rpm of stirring speed, 1.5 (v/v) of ventilation quantity and more than 20% of dissolved oxygen. The pH value in the fermentation process is natural, the enzyme activity is measured after fermentation is carried out for 24 hours, after the fermentation is finished (generally 48 hours), the fermentation liquor is processed by a plate-frame filter to obtain crude enzyme liquor, and the crude enzyme liquor is sprayed into a powder preparation by a spray tower for application test.
Example 5: degradation experiments of protease mutants against resistance proteins
(1) Soybean meal resistant proteolysis reaction
A soybean meal substrate: taking 2g of crushed soybean meal which is sieved by a 60-mesh sieve, and adding 20mL of buffer solution (pH 8.0.02M Tris-HCl buffer solution) to prepare suspension;
experimental group: and (3) centrifuging fermentation liquor of protease mutants BLAPR0, BLAPR1, BLAPR2, BLAPR3 and BLAPR4 genetically engineered bacteria to obtain fermentation liquor supernatant. Accurately measuring the enzyme activity, and adding according to the same enzyme activity (200U/g, 400U/g, 600U/g);
control group: no enzyme is added, and the treatment process is consistent with that of a test group;
reaction conditions: after uniformly mixing the enzyme solution and the substrate, carrying out enzymolysis reaction for 2 hours at 37 ℃ and 120rpm/min on a water bath shaking table;
after the reaction was completed, 0.5mL of the soybean meal enzymatic hydrolysate was added to 4.5mL of the ELISA extract at 25℃at 200 rpm/min, and the mixture was extracted for 16 hours.
(2) SDS-PAGE for investigating antigen protein removal
And (3) adding 100 mu L of Loading Buffer into 100 mu L of the sample subjected to the reaction and extraction in the step (1), boiling for 10min, and taking 20 mu L of the sample for Loading.
Electrophoresis conditions: the voltage is 80-90mv when the glue is concentrated, and the current is about 30 mA; when the glue is separated, the voltage is 110-120mv, and the current is about 40 mA. The sample was stopped at 1cm from the edge of the gel. Stripping, dyeing for 2h, and decolorizing for 24h, wherein decolorizing liquid is replaced.
The test results are shown in FIG. 3: under the same conditions, the degradation effects of protease mutants BLAPR0, BLAPR1, BLAPR2, BLAPR3 and BLAPR4 on soybean meal are basically consistent when the addition amount of the same enzyme activity units is the same; when the addition amount of the protease mutant is 400U/g, the effect of degrading the soybean meal is remarkable, and only a shallow band is left for about 50KD (beta subunit); when the addition amount of the protease mutant is 600U/g, the soybean meal can be thoroughly degraded.
The experiment shows that the protease mutants BLAPR1, BLAPR2, BLAPR3 and BLAPR4 keep the original efficient property of degrading the resistance protein, and the thermostability of the protease mutants BLAPR1, BLAPR2, BLAPR3 and BLAPR4 are obviously improved, so that the protease mutants BLAPR1, BLAPR2, BLAPR3 and BLAPR4 have good application potential.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be apparent to one skilled in the art that modifications may be made to the technical solutions described in the foregoing embodiments, or equivalents may be substituted for some of the technical features thereof; such modifications and substitutions do not depart from the spirit and scope of the corresponding technical solutions.
Sequence listing
<110> Qingdao Shangde Biotechnology Co., ltd
QINGDAO RED CHERRY BIOTECHNOLOGY Co.,Ltd.
<120> protease mutant BLAPR2 with improved thermostability, and encoding gene and use thereof
<160> 12
<170> SIPOSequenceListing 1.0
<210> 1
<211> 379
<212> PRT
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 1
Met Met Arg Lys Lys Ser Phe Trp Leu Gly Met Leu Thr Ala Phe Met
1 5 10 15
Leu Val Phe Thr Met Ala Phe Ser Asp Ser Ala Ser Ala Ala Gln Pro
20 25 30
Ala Lys Asn Val Glu Lys Asp Tyr Ile Val Gly Phe Lys Ser Gly Val
35 40 45
Lys Thr Ala Ser Val Lys Lys Asp Ile Ile Lys Glu Ser Gly Gly Lys
50 55 60
Val Asp Lys Gln Phe Arg Ile Ile Asn Ala Ala Lys Ala Lys Leu Asp
65 70 75 80
Lys Glu Ala Leu Lys Glu Val Lys Asn Asp Pro Asp Val Ala Tyr Val
85 90 95
Glu Glu Asp His Val Ala His Ala Leu Ala Gln Thr Val Pro Tyr Gly
100 105 110
Ile Pro Leu Ile Lys Ala Asp Lys Val Gln Ala Gln Gly Phe Lys Gly
115 120 125
Ala Asn Val Lys Val Ala Val Leu Asp Thr Gly Ile Gln Ala Ser His
130 135 140
Pro Asp Leu Asn Val Val Gly Gly Ala Ser Phe Val Ala Gly Glu Ala
145 150 155 160
Tyr Asn Thr Asp Gly Asn Gly His Gly Thr His Val Ala Gly Thr Val
165 170 175
Ala Ala Leu Asp Asn Thr Thr Gly Val Leu Gly Val Ala Pro Ser Val
180 185 190
Ser Leu Tyr Ala Val Lys Val Leu Asn Ser Ser Gly Ser Gly Ser Tyr
195 200 205
Ser Gly Ile Val Ser Gly Ile Glu Trp Ala Thr Thr Asn Gly Met Asp
210 215 220
Val Ile Asn Met Ser Leu Gly Gly Ala Ser Gly Ser Thr Ala Met Lys
225 230 235 240
Gln Ala Val Asp Asn Ala Tyr Ala Arg Gly Val Val Val Val Ala Ala
245 250 255
Ala Gly Asn Ser Gly Ser Ser Gly Asn Thr Asn Thr Ile Gly Tyr Pro
260 265 270
Ala Lys Tyr Asp Ser Val Ile Ala Val Gly Ala Val Asp Ser Asn Ser
275 280 285
Asn Arg Ala Ser Phe Ser Ser Val Gly Ala Glu Leu Glu Val Met Ala
290 295 300
Pro Gly Ala Gly Val Tyr Ser Thr Tyr Pro Thr Asn Thr Tyr Ala Thr
305 310 315 320
Leu Asn Gly Thr Ser Met Ala Ser Pro His Val Ala Gly Ala Ala Ala
325 330 335
Leu Ile Leu Ser Lys His Pro Asn Leu Ser Ala Ser Gln Val Arg Asn
340 345 350
Arg Leu Ser Ser Thr Ala Thr Tyr Leu Gly Ser Ser Phe Tyr Tyr Gly
355 360 365
Lys Gly Leu Ile Asn Val Glu Ala Ala Ala Gln
370 375
<210> 2
<211> 1140
<212> DNA
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 2
atgatgagga agaaatcatt ttggttaggg atgctgacgg cgtttatgtt agtgtttacg 60
atggcgtttt cagatagcgc ttctgctgca caacctgcga aaaatgttga aaaagattat 120
atcgtggggt ttaaatctgg agttaaaacg gcgtctgtga aaaaagatat tattaaagaa 180
tcaggcggca aagtcgataa acagtttcgg attatcaatg ctgcgaaagc gaaacttgat 240
aaagaagcat tgaaagaagt caaaaatgat ccggatgttg cttacgtcga agaagatcat 300
gtcgcacatg cacttgctca gacggtgccg tatggcatcc ctcttatcaa agcagataaa 360
gtccaagcac aaggctttaa aggcgctaat gtcaaagtcg cggtccttga tacgggaatc 420
caagcaagtc atccggatct taatgtggtt gggggtgcgt catttgtcgc gggagaagca 480
tataatacag atggcaacgg tcatggaaca catgttgcgg gaacggtcgc agcgttagat 540
aatacgacgg gtgtgcttgg tgttgcaccg tctgtctcac tgtatgcggt gaaagtcctt 600
aattctagcg gatctggatc ttattcagga attgtgtctg gaatcgaatg ggctacaacg 660
aatggcatgg atgtcatcaa tatgagcctg ggaggcgcga gcggctctac agctatgaaa 720
caagcagtcg ataatgcgta tgcgcgcggt gttgtggtgg tcgcagctgc gggcaattca 780
ggctcatctg gcaatacgaa tacgatcggc tatccggcta aatatgattc agtcattgct 840
gtgggcgcgg tcgattctaa ttctaatcgt gcttctttta gctcagtggg cgcagaactt 900
gaagtgatgg caccgggcgc tggagtgtat agcacctatc cgacaaatac ctatgctaca 960
ctgaatggca cgtctatggc ttcacctcat gttgcaggcg ccgccgctct tatcctgagc 1020
aaacatccta atttgagcgc gagccaggtt cgtaatagac tttcttcaac agcgacgtat 1080
ttgggctcta gcttttatta tggcaaagga ctgatcaatg tcgaagcagc tgcacagtaa 1140
<210> 3
<211> 379
<212> PRT
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 3
Met Met Arg Lys Lys Ser Phe Trp Leu Gly Met Leu Thr Ala Phe Met
1 5 10 15
Leu Val Phe Thr Met Ala Phe Ser Asp Ser Ala Ser Ala Ala Gln Pro
20 25 30
Ala Lys Asn Val Glu Lys Asp Tyr Ile Val Gly Phe Lys Ser Gly Val
35 40 45
Lys Thr Ala Ser Val Lys Lys Asp Ile Ile Lys Glu Ser Gly Gly Lys
50 55 60
Val Asp Lys Gln Phe Arg Ile Ile Asn Ala Ala Lys Ala Lys Leu Asp
65 70 75 80
Lys Glu Ala Leu Lys Glu Val Lys Asn Asp Pro Asp Val Ala Tyr Val
85 90 95
Glu Glu Asp His Val Ala His Ala Leu Ala Gln Thr Val Pro Tyr Gly
100 105 110
Ile Pro Leu Ile Lys Ala Asp Lys Val Gln Ala Gln Gly Phe Lys Gly
115 120 125
Ala Asn Val Lys Val Ala Val Leu Asp Thr Gly Ile Gln Ala Ser His
130 135 140
Pro Asp Leu Asn Val Val Gly Gly Ala Ser Phe Val Ala Gly Glu Ala
145 150 155 160
Tyr Asn Thr Asp Gly Asn Gly His Gly Thr His Val Ala Gly Thr Val
165 170 175
Ala Ala Leu Asp Asn Thr Thr Gly Val Leu Gly Val Ala Pro Ser Val
180 185 190
Ser Leu Tyr Cys Val Lys Val Leu Asn Ser Ser Gly Ser Gly Ser Tyr
195 200 205
Ser Gly Ile Val Ser Gly Ile Glu Trp Ala Thr Thr Asn Gly Met Asp
210 215 220
Val Ile Asn Met Ser Leu Gly Gly Ala Ser Gly Ser Thr Ala Met Lys
225 230 235 240
Gln Ala Val Asp Asn Ala Tyr Ala Arg Gly Val Val Val Val Ala Ala
245 250 255
Ala Gly Asn Ser Gly Ser Ser Gly Asn Thr Asn Thr Ile Gly Tyr Pro
260 265 270
Ala Lys Tyr Asp Ser Val Ile Ala Val Gly Ala Val Asp Ser Asn Ser
275 280 285
Asn Arg Ala Ser Phe Ser Ser Val Gly Ala Glu Leu Glu Val Met Ala
290 295 300
Pro Gly Ala Gly Val Tyr Ser Thr Tyr Pro Thr Asn Thr Tyr Ala Thr
305 310 315 320
Leu Asn Gly Thr Ser Met Ala Ser Pro His Val Ala Gly Ala Ala Ala
325 330 335
Leu Ile Leu Ser Lys His Pro Asn Leu Ser Ala Ser Gln Val Arg Asn
340 345 350
Arg Leu Ser Ser Thr Ala Thr Tyr Leu Gly Ser Ser Phe Tyr Tyr Gly
355 360 365
Lys Gly Leu Ile Asn Val Glu Ala Ala Ala Gln
370 375
<210> 4
<211> 1140
<212> DNA
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 4
atgatgagga agaaatcatt ttggttaggg atgctgacgg cgtttatgtt agtgtttacg 60
atggcgtttt cagatagcgc ttctgctgca caacctgcga aaaatgttga aaaagattat 120
atcgtggggt ttaaatctgg agttaaaacg gcgtctgtga aaaaagatat tattaaagaa 180
tcaggcggca aagtcgataa acagtttcgg attatcaatg ctgcgaaagc gaaacttgat 240
aaagaagcat tgaaagaagt caaaaatgat ccggatgttg cttacgtcga agaagatcat 300
gtcgcacatg cacttgctca gacggtgccg tatggcatcc ctcttatcaa agcagataaa 360
gtccaagcac aaggctttaa aggcgctaat gtcaaagtcg cggtccttga tacgggaatc 420
caagcaagtc atccggatct taatgtggtt gggggtgcgt catttgtcgc gggagaagca 480
tataatacag atggcaacgg tcatggaaca catgttgcgg gaacggtcgc agcgttagat 540
aatacgacgg gtgtgcttgg tgttgcaccg tctgtctcac tgtattgcgt gaaagtcctt 600
aattctagcg gatctggatc ttattcagga attgtgtctg gaatcgaatg ggctacaacg 660
aatggcatgg atgtcatcaa tatgagcctg ggaggcgcga gcggctctac agctatgaaa 720
caagcagtcg ataatgcgta tgcgcgcggt gttgtggtgg tcgcagctgc gggcaattca 780
ggctcatctg gcaatacgaa tacgatcggc tatccggcta aatatgattc agtcattgct 840
gtgggcgcgg tcgattctaa ttctaatcgt gcttctttta gctcagtggg cgcagaactt 900
gaagtgatgg caccgggcgc tggagtgtat agcacctatc cgacaaatac ctatgctaca 960
ctgaatggca cgtctatggc ttcacctcat gttgcaggcg ccgccgctct tatcctgagc 1020
aaacatccta atttgagcgc gagccaggtt cgtaatagac tttcttcaac agcgacgtat 1080
ttgggctcta gcttttatta tggcaaagga ctgatcaatg tcgaagcagc tgcacagtaa 1140
<210> 5
<211> 379
<212> PRT
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 5
Met Met Arg Lys Lys Ser Phe Trp Leu Gly Met Leu Thr Ala Phe Met
1 5 10 15
Leu Val Phe Thr Met Ala Phe Ser Asp Ser Ala Ser Ala Ala Gln Pro
20 25 30
Ala Lys Asn Val Glu Lys Asp Tyr Ile Val Gly Phe Lys Ser Gly Val
35 40 45
Lys Thr Ala Ser Val Lys Lys Asp Ile Ile Lys Glu Ser Gly Gly Lys
50 55 60
Val Asp Lys Gln Phe Arg Ile Ile Asn Ala Ala Lys Ala Lys Leu Asp
65 70 75 80
Lys Glu Ala Leu Lys Glu Val Lys Asn Asp Pro Asp Val Ala Tyr Val
85 90 95
Glu Glu Asp His Val Ala His Ala Leu Ala Gln Thr Val Pro Tyr Gly
100 105 110
Ile Pro Leu Ile Lys Ala Asp Lys Val Gln Ala Gln Gly Phe Lys Gly
115 120 125
Ala Asn Val Lys Val Ala Val Leu Asp Thr Gly Cys Gln Ala Ser His
130 135 140
Pro Asp Leu Asn Val Val Gly Gly Ala Ser Phe Val Ala Gly Glu Ala
145 150 155 160
Tyr Asn Thr Asp Gly Asn Gly His Gly Thr His Val Ala Gly Thr Val
165 170 175
Ala Ala Leu Asp Asn Thr Thr Gly Val Leu Gly Val Ala Pro Ser Val
180 185 190
Ser Leu Tyr Cys Val Lys Val Leu Asn Ser Ser Gly Ser Gly Ser Tyr
195 200 205
Ser Gly Ile Val Ser Gly Ile Glu Trp Ala Thr Thr Asn Gly Met Asp
210 215 220
Val Ile Asn Met Ser Leu Gly Gly Ala Ser Gly Ser Thr Ala Met Lys
225 230 235 240
Gln Ala Val Asp Asn Ala Tyr Ala Arg Gly Val Val Val Val Ala Ala
245 250 255
Ala Gly Asn Ser Gly Ser Ser Gly Asn Thr Asn Thr Ile Gly Tyr Pro
260 265 270
Ala Lys Tyr Asp Ser Val Ile Ala Val Gly Ala Val Asp Ser Asn Ser
275 280 285
Asn Arg Ala Ser Phe Ser Ser Val Gly Ala Glu Leu Glu Val Met Ala
290 295 300
Pro Gly Ala Gly Val Tyr Ser Thr Tyr Pro Thr Asn Thr Tyr Ala Thr
305 310 315 320
Leu Asn Gly Thr Ser Met Ala Ser Pro His Val Ala Gly Ala Ala Ala
325 330 335
Leu Ile Leu Ser Lys His Pro Asn Leu Ser Ala Ser Gln Val Arg Asn
340 345 350
Arg Leu Ser Ser Thr Ala Thr Tyr Leu Gly Ser Ser Phe Tyr Tyr Gly
355 360 365
Lys Gly Leu Ile Asn Val Glu Ala Ala Ala Gln
370 375
<210> 6
<211> 1140
<212> DNA
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 6
atgatgagga agaaatcatt ttggttaggg atgctgacgg cgtttatgtt agtgtttacg 60
atggcgtttt cagatagcgc ttctgctgca caacctgcga aaaatgttga aaaagattat 120
atcgtggggt ttaaatctgg agttaaaacg gcgtctgtga aaaaagatat tattaaagaa 180
tcaggcggca aagtcgataa acagtttcgg attatcaatg ctgcgaaagc gaaacttgat 240
aaagaagcat tgaaagaagt caaaaatgat ccggatgttg cttacgtcga agaagatcat 300
gtcgcacatg cacttgctca gacggtgccg tatggcatcc ctcttatcaa agcagataaa 360
gtccaagcac aaggctttaa aggcgctaat gtcaaagtcg cggtccttga tacgggatgc 420
caagcaagtc atccggatct taatgtggtt gggggtgcgt catttgtcgc gggagaagca 480
tataatacag atggcaacgg tcatggaaca catgttgcgg gaacggtcgc agcgttagat 540
aatacgacgg gtgtgcttgg tgttgcaccg tctgtctcac tgtattgcgt gaaagtcctt 600
aattctagcg gatctggatc ttattcagga attgtgtctg gaatcgaatg ggctacaacg 660
aatggcatgg atgtcatcaa tatgagcctg ggaggcgcga gcggctctac agctatgaaa 720
caagcagtcg ataatgcgta tgcgcgcggt gttgtggtgg tcgcagctgc gggcaattca 780
ggctcatctg gcaatacgaa tacgatcggc tatccggcta aatatgattc agtcattgct 840
gtgggcgcgg tcgattctaa ttctaatcgt gcttctttta gctcagtggg cgcagaactt 900
gaagtgatgg caccgggcgc tggagtgtat agcacctatc cgacaaatac ctatgctaca 960
ctgaatggca cgtctatggc ttcacctcat gttgcaggcg ccgccgctct tatcctgagc 1020
aaacatccta atttgagcgc gagccaggtt cgtaatagac tttcttcaac agcgacgtat 1080
ttgggctcta gcttttatta tggcaaagga ctgatcaatg tcgaagcagc tgcacagtaa 1140
<210> 7
<211> 379
<212> PRT
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 7
Met Met Arg Lys Lys Ser Phe Trp Leu Gly Met Leu Thr Ala Phe Met
1 5 10 15
Leu Val Phe Thr Met Ala Phe Ser Asp Ser Ala Ser Ala Ala Gln Pro
20 25 30
Ala Lys Asn Val Glu Lys Asp Tyr Ile Val Gly Phe Lys Ser Gly Val
35 40 45
Glu Thr Ala Ser Val Lys Lys Asp Ile Ile Lys Glu Ser Gly Gly Lys
50 55 60
Val Asp Lys Gln Phe Arg Ile Ile Asn Ala Ala Lys Ala Lys Leu Asp
65 70 75 80
Lys Glu Ala Leu Lys Glu Val Lys Asn Asp Pro Asp Val Ala Tyr Val
85 90 95
Glu Glu Asp His Val Ala His Ala Leu Ala Gln Thr Val Pro Tyr Gly
100 105 110
Ile Pro Leu Ile Lys Ala Asp Lys Val Gln Ala Gln Gly Phe Lys Gly
115 120 125
Ala Asn Val Lys Val Ala Val Leu Asp Thr Gly Ile Gln Ala Ser His
130 135 140
Pro Asp Leu Asn Val Val Gly Gly Ala Ser Phe Val Ala Gly Glu Ala
145 150 155 160
Tyr Asn Thr Asp Gly Asn Gly His Gly Thr His Val Ala Gly Thr Val
165 170 175
Ala Ala Leu Asp Asn Thr Thr Gly Val Leu Gly Val Ala Pro Ser Val
180 185 190
Ser Leu Tyr Cys Val Lys Val Leu Asn Ser Ser Gly Ser Gly Ser Tyr
195 200 205
Ser Gly Ile Val Ser Gly Ile Glu Trp Ala Thr Thr Asn Gly Met Asp
210 215 220
Val Ile Asn Met Ser Leu Gly Gly Ala Ser Gly Ser Thr Ala Met Lys
225 230 235 240
Gln Ala Val Asp Asn Ala Tyr Ala Arg Gly Val Val Val Val Ala Ala
245 250 255
Ala Gly Asn Ser Gly Ser Ser Gly Asn Thr Asn Thr Ile Gly Tyr Pro
260 265 270
Ala Lys Tyr Asp Ser Val Ile Ala Val Gly Ala Val Asp Ser Asn Ser
275 280 285
Asn Arg Ala Ser Phe Ser Ser Val Gly Ala Glu Leu Glu Val Met Ala
290 295 300
Pro Gly Ala Gly Val Tyr Ser Thr Tyr Pro Thr Asn Thr Tyr Ala Thr
305 310 315 320
Leu Asn Gly Thr Ser Met Ala Ser Pro His Val Ala Gly Ala Ala Ala
325 330 335
Leu Ile Leu Ser Lys His Pro Asn Leu Ser Ala Ser Gln Val Arg Asn
340 345 350
Arg Leu Ser Ser Thr Ala Thr Tyr Leu Gly Ser Ser Phe Tyr Tyr Gly
355 360 365
Lys Gly Leu Ile Asn Val Glu Ala Ala Ala Gln
370 375
<210> 8
<211> 1140
<212> DNA
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 8
atgatgagga agaaatcatt ttggttaggg atgctgacgg cgtttatgtt agtgtttacg 60
atggcgtttt cagatagcgc ttctgctgca caacctgcga aaaatgttga aaaagattat 120
atcgtggggt ttaaatctgg agttgaaacg gcgtctgtga aaaaagatat tattaaagaa 180
tcaggcggca aagtcgataa acagtttcgg attatcaatg ctgcgaaagc gaaacttgat 240
aaagaagcat tgaaagaagt caaaaatgat ccggatgttg cttacgtcga agaagatcat 300
gtcgcacatg cacttgctca gacggtgccg tatggcatcc ctcttatcaa agcagataaa 360
gtccaagcac aaggctttaa aggcgctaat gtcaaagtcg cggtccttga tacgggaatc 420
caagcaagtc atccggatct taatgtggtt gggggtgcgt catttgtcgc gggagaagca 480
tataatacag atggcaacgg tcatggaaca catgttgcgg gaacggtcgc agcgttagat 540
aatacgacgg gtgtgcttgg tgttgcaccg tctgtctcac tgtattgcgt gaaagtcctt 600
aattctagcg gatctggatc ttattcagga attgtgtctg gaatcgaatg ggctacaacg 660
aatggcatgg atgtcatcaa tatgagcctg ggaggcgcga gcggctctac agctatgaaa 720
caagcagtcg ataatgcgta tgcgcgcggt gttgtggtgg tcgcagctgc gggcaattca 780
ggctcatctg gcaatacgaa tacgatcggc tatccggcta aatatgattc agtcattgct 840
gtgggcgcgg tcgattctaa ttctaatcgt gcttctttta gctcagtggg cgcagaactt 900
gaagtgatgg caccgggcgc tggagtgtat agcacctatc cgacaaatac ctatgctaca 960
ctgaatggca cgtctatggc ttcacctcat gttgcaggcg ccgccgctct tatcctgagc 1020
aaacatccta atttgagcgc gagccaggtt cgtaatagac tttcttcaac agcgacgtat 1080
ttgggctcta gcttttatta tggcaaagga ctgatcaatg tcgaagcagc tgcacagtaa 1140
<210> 9
<211> 379
<212> PRT
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 9
Met Met Arg Lys Lys Ser Phe Trp Leu Gly Met Leu Thr Ala Phe Met
1 5 10 15
Leu Val Phe Thr Met Ala Phe Ser Asp Ser Ala Ser Ala Ala Gln Pro
20 25 30
Ala Lys Asn Val Glu Lys Asp Tyr Ile Val Gly Phe Lys Ser Gly Val
35 40 45
Lys Thr Ala Ser Val Lys Lys Asp Ile Ile Lys Glu Ser Gly Gly Lys
50 55 60
Val Asp Lys Gln Phe Arg Ile Ile Asn Ala Ala Lys Ala Lys Leu Asp
65 70 75 80
Lys Glu Ala Leu Lys Glu Val Lys Asn Asp Pro Asp Val Ala Tyr Val
85 90 95
Glu Glu Asp His Val Ala His Ala Leu Ala Gln Thr Val Pro Tyr Gly
100 105 110
Ile Pro Leu Ile Lys Ala Asp Lys Val Gln Ala Gln Gly Phe Lys Gly
115 120 125
Ala Asn Val Lys Val Ala Val Leu Asp Thr Gly Ile Gln Ala Ser His
130 135 140
Pro Asp Leu Asn Val Val Gly Gly Ala Ser Phe Val Ala Gly Glu Ala
145 150 155 160
Tyr Asn Thr Asp Gly Asn Gly His Gly Thr His Val Ala Gly Thr Val
165 170 175
Ala Ala Leu Asp Asn Thr Thr Gly Val Leu Gly Val Ala Pro Cys Val
180 185 190
Ser Leu Tyr Cys Val Lys Val Leu Asn Ser Ser Gly Ser Gly Ser Tyr
195 200 205
Ser Gly Ile Val Ser Gly Ile Glu Trp Ala Thr Thr Asn Gly Met Asp
210 215 220
Val Ile Asn Met Ser Leu Gly Gly Ala Ser Gly Ser Thr Ala Met Lys
225 230 235 240
Gln Ala Val Asp Asn Ala Tyr Ala Arg Gly Val Val Val Val Ala Ala
245 250 255
Ala Gly Asn Ser Gly Ser Ser Gly Asn Thr Asn Thr Ile Gly Tyr Pro
260 265 270
Ala Lys Tyr Asp Ser Val Ile Ala Val Gly Ala Val Asp Ser Asn Ser
275 280 285
Asn Arg Ala Ser Phe Ser Ser Val Gly Ala Glu Leu Glu Val Met Ala
290 295 300
Pro Gly Ala Glu Val Tyr Ser Thr Tyr Pro Thr Asn Thr Tyr Ala Thr
305 310 315 320
Leu Asn Gly Thr Ser Met Ala Ser Pro His Val Ala Gly Ala Ala Ala
325 330 335
Leu Ile Leu Ser Lys His Pro Asn Leu Ser Ala Ser Gln Val Arg Asn
340 345 350
Arg Leu Ser Ser Thr Ala Thr Tyr Leu Gly Ser Ser Phe Tyr Tyr Gly
355 360 365
Lys Gly Leu Ile Asn Val Glu Ala Ala Ala Gln
370 375
<210> 10
<211> 1140
<212> DNA
<213> Bacillus licheniformis (Bacillus licheniformis)
<400> 10
atgatgagga agaaatcatt ttggttaggg atgctgacgg cgtttatgtt agtgtttacg 60
atggcgtttt cagatagcgc ttctgctgca caacctgcga aaaatgttga aaaagattat 120
atcgtggggt ttaaatctgg agttaaaacg gcgtctgtga aaaaagatat tattaaagaa 180
tcaggcggca aagtcgataa acagtttcgg attatcaatg ctgcgaaagc gaaacttgat 240
aaagaagcat tgaaagaagt caaaaatgat ccggatgttg cttacgtcga agaagatcat 300
gtcgcacatg cacttgctca gacggtgccg tatggcatcc ctcttatcaa agcagataaa 360
gtccaagcac aaggctttaa aggcgctaat gtcaaagtcg cggtccttga tacgggaatc 420
caagcaagtc atccggatct taatgtggtt gggggtgcgt catttgtcgc gggagaagca 480
tataatacag atggcaacgg tcatggaaca catgttgcgg gaacggtcgc agcgttagat 540
aatacgacgg gtgtgcttgg tgttgcaccg tgcgtctcac tgtattgcgt gaaagtcctt 600
aattctagcg gatctggatc ttattcagga attgtgtctg gaatcgaatg ggctacaacg 660
aatggcatgg atgtcatcaa tatgagcctg ggaggcgcga gcggctctac agctatgaaa 720
caagcagtcg ataatgcgta tgcgcgcggt gttgtggtgg tcgcagctgc gggcaattca 780
ggctcatctg gcaatacgaa tacgatcggc tatccggcta aatatgattc agtcattgct 840
gtgggcgcgg tcgattctaa ttctaatcgt gcttctttta gctcagtggg cgcagaactt 900
gaagtgatgg caccgggcgc tgaagtgtat agcacctatc cgacaaatac ctatgctaca 960
ctgaatggca cgtctatggc ttcacctcat gttgcaggcg ccgccgctct tatcctgagc 1020
aaacatccta atttgagcgc gagccaggtt cgtaatagac tttcttcaac agcgacgtat 1080
ttgggctcta gcttttatta tggcaaagga ctgatcaatg tcgaagcagc tgcacagtaa 1140
<210> 11
<211> 25
<212> DNA
<213> Artificial sequence (Artificial Sequence)
<400> 11
gctctagaat gatgaggaag aaatc 25
<210> 12
<211> 29
<212> DNA
<213> Artificial sequence (Artificial Sequence)
<400> 12
cgcggatcct tactgtgcag ctgcttcga 29

Claims (7)

1. A protease mutant BLAPR2 with improved thermostability, characterized in that it has an amino acid sequence as set forth in SEQ ID NO:5, the nucleotide sequence of the coding gene is shown as SEQ ID NO:6 is shown in the figure; the BLAPR2 mutation mode is I140C/A196C.
2. A recombinant expression vector comprising the gene encoding the protease mutant BLAPR2 of claim 1.
3. A genetically engineered bacterium comprising a gene encoding the protease mutant BLAPR2 of claim 1, characterized in that said genetically engineered bacterium is bacillus subtilis or bacillus licheniformis.
4. The method for producing a protease mutant BLAPR2 according to claim 1, characterized by comprising the steps of:
1) Constructing recombinant genetically engineered bacteria: connecting the coding gene of the protease mutant to a pUB110 vector, then transforming the recombinant vector into bacillus subtilis, and screening positive clones by using a resistance marker;
2) Shake flask fermentation of recombinant genetically engineered bacteria: inoculating positive clones which are verified to be correct into a shake flask for fermentation, shake culturing, and fermenting to generate protease mutants;
3) Amplifying and fermenting recombinant strains: the genetically engineered strain expressing the protease mutant is inoculated into a fermenter to be fermented to produce the protease mutant BLAPR2.
5. The method for producing a protease mutant BLAPR2 according to claim 4, wherein the fermentation medium of step (3) comprises the following components: 5-10% of soybean meal, 1-5% of corn meal, 0.1-1.0% of PPG-20000, 0.1-1.0% of protease, 0.1-1.0% of amylase and 0.2-0.5% of disodium hydrogen phosphate in terms of mass ratio.
6. Use of the protease mutant BLAPR2 according to claim 1 for the preparation of feed additives and food additives.
7. Use of the protease mutant BLAPR2 according to claim 1 for the preparation of detergents.
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