Both the ph stability and thermostabilization of evolved a - aldc were higher than those of wild - type enzyme . this mutant is more suitable for the industrial production of beer . the replacement of arg results in partial disruption of the a - helix 并對(duì)天然酶和突變酶的酶學(xué)性質(zhì)進(jìn)行了分析,結(jié)果表明突變酶的ph穩(wěn)定性和熱穩(wěn)定性均優(yōu)于天然酶,更適合啤酒發(fā)酵。