We have used electrospray mass spectrometry (ESMS) in combination with protein chemistry and genetics to delineate post-translational modifications in yeast of barley alpha-amylase 1 (AMY1), a 45 kD enzyme crucial for production of malt, an important starting material in the manufacture of beer and whisky. In addition to signal peptide processing these modifications are: (1) removal of C-terminal Arg-Ser by Kex1p, (2) glutathionylation of Cys95, (3) O-glycosylation, and (4) additional degradation of the C-terminus.
|Publication status||Published - 1993|
Søgaard, M., Andersen, J. S., Roepsdorff, P., & Svensson, B. (1993). Electrospray mass spectrometry characterization of post-translational modifications of barley alpha-amylase 1 produced in yeast. BIO-TECHNOLOGY, 11(10), 1162-1165. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=Abstract&list_uids=7764097&query_hl=23&itool=pubmed_docsum