Abstract:
A modified cereal (1→3,1→4)-β-glucanase is produced by the method of single point substitution in a native cereal (1→3,1→4)-β-glucanase enzyme, whereby the substitution:  
     a) maintains enzyme specificity by conserving the active site groove of the native cereal (1→3,1→4)-β-glucanase enzyme; and  
     b) effects increased thermostability over the native cereal (1→3,1→4)-β-glucanase enzyme by:  
     i) replacing glycine by proline or alanine in helices of the cereal (1→3,1→4)-β-glucanase enzyme, in order to stiffen the enzyme amino acid chain and reduce entropy of the unfolded enzyme;  
     ii) attaching negatively charged residues to N-termini of helices in the native cereal (1→3,1→4)-β-glucanase enzyme;  
     iii) introducing ion pairs into the native cereal (1→3,1→4)-β-glucanase enzyme, to increase binding energy in the folded enzyme;  
     iv) replacing lysine by arginine in the cereal (1→3,1→4)-β-glucanase enzyme, and thereby preventing lysine glycation and increasing hydrogen bonding with other parts of the enzyme;  
     v) replacing, by glycine, an amino acid in the native cereal (1→3,1→4)-β-glucanase enzyme in which the main chain torsion angle about the N and C α  atoms is greater than 0°; or  
     vi) creating cysteine pairs in the native cereal (1→3,1→4)-β-glucanase enzyme which can form disulphide bonds across the C and N terminals.

Description:
BACKGROUND OF THE INVENTION  
         [0001]    Barley quality encompasses a range of physical and chemical attributes, depending on whether the grain is to be used in the preparation of malt for brewing purposes, in the formulation of stockfeed, or as a component of human foods. Currently, specifications of barley quality are tailored primarily for the malting and brewing industries, in which germinated barley (malt) is the principal raw material. The quality specifications include such parameters as grain size, dormancy, malt extract, grain protein content, development of enzymes for starch degradation in malt and (1→3,1→4)-β-glucan content. Malt extract is a widely-used quality indicator. It is an estimate of the percentage of malted grain that can be extracted with hot water. Barley breeders and growers strive to produce grain with high malt extract values, because greater extract percentages provide higher levels of materials for subsequent fermentative growth by yeast during brewing. Malt extract values are influenced both by the composition of the ungerminated barley and by the speed and extent of endosperm modification during malting. Given the central role of cell walls as a potential barrier against the free diffusion of starch- and protein-degrading enzymes from the scutellum or from the aleurone to their substrates in cells of the starchy endosperm, it is not surprising that wall composition and the ability of the grain to rapidly produce enzymes that hydrolyse wall constituents are important determinants of malt extract values.  
           [0002]    The major constituents of endosperm cell walls of barley are the (1→3,1→4)-β-glucans, which account for approximately 70% by weight of the walls (Fincher, 1975). In the germinating grain (1→3,1→4)-β-glucanases function to depolymerise (1→3,1→4)-β-glucans of cell walls during endosperm mobilisation.  
           [0003]    Total (1→3,1→4)-β-glucan in ungerminated barley grain is not highly correlated with malt extract (Henry 1986; Stuart et al, 1988). However, the residual (1→3,1→4)-β-glucan in malted barley is highly correlated, in a negative sense, with malt extract (Bourne et al, 1982; Henry 1986; Stuart et al, 1988), and this residual polysaccharide reflects a combination of the initial (1→3,1→4)-β-glucan levels in the barley and, more importantly, the capacity of the grain to rapidly produce high levels of (1→3,1→4)-β-glucanase during malting (Stuart et al, 1988). The (1→3,1→4)-β-glucanase potential of barley cultivars is also dependent on both genotype and environment, although environmental conditions during grain maturation appear to be particularly important in the development of the enzymes (Stuart et al, 1988). Monoclonal antibodies specific for barley (1→3,1→4)-β-glucanases have been used in enzyme-linked immunosorbent assays (ELISA) that may be useful for the quantitation of (1→3,1→4)-β-glucanase levels in large numbers of barley lines generated in breeding programs (HØj et al, 1990). Furthermore, mutant barleys with altered (1→3,1→4)-β-glucan content (Aastrup 1983; Molina-Cano et al, 1989) or (1→3,1→4)-β-glucanase potential will be useful in future studies on the effects of these components on malting quality and may be valuable in breeding programmes.  
           [0004]    The ability of the (1→3;1→4)-β-glucanases [E.C. 3.2.1.73] to retain enzymic activity at elevated temperatures (thermostability) is of extreme importance during the utilization of barley in the malting and brewing industries. Malt quality, as measured by the ‘malt extract’ index, is highly dependent on the ability of the grain to rapidly synthesize high levels of the enzyme during germination (Stuart et al, 1988). High levels of (1→3;1→4)-β-glucanases are also desirable in the brewing process, where residual (1→3;1→4)-β-glucans in malt extracts can adversely effect wort and beer filtration due to their propensity to form aqueous solutions of high viscosity. These residuals can also contribute to the formation of certain hazes or precipitates at elevated ethanol concentrations or low temperatures in the final beer (Woodward and Fincher, 1983). The elevated temperatures used during commercial malting and brewing lead to rapid and extensive inactivation of these enzymes. The high temperatures (up to 85°) of commercial kilning processes destroy greater than 60% of the enzyme activity and much of the remaining enzyme is inactivated by the hot water used for malt extraction (Brunswick et al, 1987), Loi et al, 1987). It is therefore highly desirable to develop commercial strains of barley that express a thermostable (1→3;1→4)-β-glucanase enzyme, or to produce the (1→3;1→4)-β-glucanase enzymes exogenously as an additive to be used in the brewing process.  
           [0005]    Barley (1→3;1→4)-β-glucans also pose problems in the stockfeed industry. In poultry formulations prepared from cereal grains, (1→3;1→4)-β-glucans significantly raise the viscosity of the gut contents of chickens. This impairs digestion and slows growth rates, and results in sticky faecal droppings that make hygienic handling of eggs and carcases difficult (Fincher and Stone, 1986). This application would require the enzyme to be stable at a range of pHs, particularly in the pH region of the foregut. It would also be an advantage for the enzyme to be sufficiently thermostable to withstand the steam pelleting processes widely used in stockfeed manufacture.  
           [0006]    Thus it is envisaged that (1→3,1→4)-β-glucanase of amino acid sequence modified so as to provide enhanced thermostability and/or pH stability will have a variety of industrial uses, either by means of barley expressing the modified enzyme, or by addition of the modified enzyme to barley being processed.  
           [0007]    There has been considerable interest in inserting (1→3,1→4)-β-glucanase genes into brewing yeasts, in the expectation that low level, constitutive expression would lead to the secretion of active enzyme and the depolymerisation of residual (1→3,1→4)-β-glucan during fermentation (Hinchliffe, 1988). A barley (1→3,1→4)-β-glucanase cDNA (Fincher et al, 1986) fused with a mouse α-amylase signal peptide is expressed and secreted from yeast under the direction of the yeast alcohol dehydrogenase I gene promoter (Jackson et al, 1986). Although the gene for isoenzyme EII has not yet been isolated, the availability of almost full length CDNA for use as a probe means that such isolation can readily be carried out using conventional methods.  
           [0008]    We have now determined the three dimensional structure of (1→3,1→4)-β-glucanase isoenzyme EII and (1→3)-β-glucanase isgenzyme GII (E.C.3.2.1.39), and have identified regions of the structures of these enzymes which are candidates for modification in order to provide enhanced thermal and pH stability, as well as suitable point mutations for achieving such stabilisation. We have found that the 3-dimensional structures of these two enzymes, which share only 50% sequence homology, are remarkably similar in their structural framework, and that their active sites are also surprisingly similar, despite the difference in substrate specificity.  
         SUMMARY OF THE INVENTION  
         [0009]    According to a first aspect, the invention provides a (1→3,1→4)-β-glucanase of enhanced thermostability and/or pH stability.  
           [0010]    In a second aspect, the invention provides an isolated DNA sequence encoding a (1→3,1→4)-β-glucanase of enhanced thermostability and/or pH stability, and plasmids, expression vectors, and transgenic plants comprising said sequence. Preferably the expression host is  E. coli  or  Saccharomyces cereviseae ; preferably the transgenic plant is barley. It will be clearly understood that barley grain from plants encoding the improved enzyme is within the scope of this invention.  
           [0011]    In a third aspect, the invention provides a method selected from the group consisting of malting, brewing and stockfeed processing, comprising the step of  
           [0012]    a) using barley expressing the (1→3,1→4)-β-glucanase of this invention as a starting material, or  
           [0013]    b) adding (1→3,1→4)-β-glucanase of this invention to a grain to be processed.  
           [0014]    In a fourth aspect, the invention provides a composition for use in malting, brewing, or stockfeed processing, comprising the improved (1→3,1→4)-β-glucanase of the invention, together with carriers acceptable for use in processing of beverages or of stockfeeds. 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0015]    The invention will now be described in detail by way of reference only to the following non-limiting examples, and to the figures, in which  
         [0016]    [0016]FIG. 1 shows a stereo view of the alpha carbon trace of the polypeptide backbone of the EII and GII glucanase enzymes. The heavy lines represent the EII enzyme and the lighter lines represent the GII enzymes. The active site groove runs north to south, and the C- and N-termini are indicated, as are the two putative active site residues glutamic acids at residues 232 and 288 (using EII sequence numbers).  
         [0017]    [0017]FIG. 2 shows the sequence comparison of the EII (lower line) and GII (upper line) glucanase enzymes based on the 3-dimensional structure, with the sequence given using the three letter code for amino acids. Residue numbers at the start of each line are the sequence numbers of the two enzymes. The secondary structure elements of both enzymes are given above the GII sequence and below the EII sequence (see text for notation used in the description of the tertiary structure).  
         [0018]    α represents alpha helices; β represents beta sheets; A and B represent additional alpha helices and beta sheets to those of a typical α/β barrel.  
         [0019]    [0019]FIG. 3 is a schematic drawing of the (1→3,1→4)-β-glucanase EII enzyme. The elements with arrow heads represent beta sheet structure and the elements with a curled tape coil represent alpha helices. Some of the smaller beta sheets are not drawn. Elsewhere the chain is represented as a rope. The black dots represent amino acid locations where thermostable mutants have been proposed (see text).  
         [0020]    [0020]FIG. 4 is a schematic drawing of the (1→3)-β-glucanase GII enzyme. The elements with arrow head represent beta sheet structure and the elements with a curled tape coil represent alpha helices. Some of the smaller beta sheets are not drawn. Elsewhere the chain is represented as a rope. The black dots represent amino acids locations around the active site groove which confer the specific activity of the enzymes. It is proposed to modify these amino acids to change the specificity of the GII enzyme into that of the EII enzyme.  
         [0021]    [0021]FIG. 5 shows a comparison between stability of (1→3,1→4)-β-glucanase isoenzyme EII with that of (1→3)-β-glucanase isoenzyme GII at pH 3.5.  
         [0022]    [0022]FIG. 6 compares the stabilities of (1→3,1→4)-β-glucanase isoenzymes EII with that of (1→3)-β-glucanase isoenzyme GII at 50°.  
         [0023]    [0023]FIG. 7 compares the stabilities of (1→3,1→4)-β-glucanase isoenzyme EII with that of (1→3)-β-glucanase isoenzyme GII at increasing temperatures.  
         [0024]    [0024]FIG. 8 compares the stabilities of wildtype (1→3,1→4)-β-glucanase isoenzyme EII and mutant H300P on heating for 15 minutes.  
         [0025]    [0025]FIG. 9 compares the stabilities of wildtype (1→3,1→4)-β-glucanase isoenzyme EII and mutant H300P at 48° C.  
         [0026]    [0026]FIG. 10 compares the stabilities of wildtype (1→3,1→4)-β-glucanase isoenzyme EII and mutant H300P during mashing at 55° C. 
     
    
       [0027]    The (1→3;1→4)-β-glucanases catalyse the hydrolysis of (1→4)-β-glucosyl linkages in (1→3;1→4)-β-glucans, only where the alucosyl residue is substituted at the C(O)3 position, as follows:  
                         
 
         [0028]    The glucosyl residues are represented by G, (1→3)- and (1→4)-β-linkages by 3 and 4, respectively, and the reducing terminus (red) of the polysaccharide chain is indicated. Thus the enzymes have an absolute requirement for adjacent (1→3)- and (1→4)-β-linked glucosyl residues in their substrates. The (1→3)-β-glucanases [EC 3.2.1.39] are able to hydrolyse the single (1→3)-β-linkages found in (1→3;1→4)-β-glucans, but can catalyse the hydrolysis of (1→3)-β-glucosyl linkages in (1→3)-β-glucans, as follows:  
                         
 
         [0029]    Arrows indicate the hydrolysis of (1→3)-β-linkages between glucosyl residues (G).  
         [0030]    Furthermore it is known that the (1→3)-β-glucanase isoenzyme GII is more thermostable, pH stable and protease resistant than the (1→3;1→4)-β-glucanase EII enzyme. Thus using the three dimensional structures of these enzymes, we can create more stable forms of the (1→3;1→4)-β-glucanase by the following methods:  
         [0031]    (a) transferring the structural elements that generate the heat stability of the (1→3)-β-glucanase, on to the (1→3;1→4)-β-glucanase.  
         [0032]    (b) modifying the (1→3;1→4)-β-glucanase using general principles of protein structure and stability (Matthews, 1987).  
         [0033]    (c) engineering a thermostable or pH stable (1→3;1→4)-β-glucanase enzyme by transforming the (1→3)-β-glucanase into the (1→3;1→4)-β-glucanase. This is done by transferring elements of the catalytic site of the (1→3;1→4)-β-glucanase enzyme on to the (1→3)-β-glucanase enzyme.  
         [0034]    (d) engineering a thermostable (1→3,1→4)-β-glucanase and (1→3)-β-glucanase by creating cysteine pairs which can form disulphide bonds across the C and N terminals.  
         [0035]    A combination of two or more of these methods may be used.  
         [0036]    For each of these methods knowledge of the protein structures is an important prerequisite. This knowledge enables us to separate differences between the two enzymes which govern substrate specificity from those for thermal and pH stability. It also enables us to predict which kind of changes to the sequence which will enhance the stability of the secondary structure elements. Random mutagenesis of glucanase genes will invariably reduce the stability of the protein by disrupting its structure, or may cause inactivation of the enzyme. This is due to the inability of current methods to predict protein folding and catalytic activity from amino acid sequence information alone.  
       EXAMPLE 1  
     Determination of the 3-Dimensional Structure of the Glucanase Enzymes  
       [0037]    We have determined the 3-dimensional structure of (1→3;1→4)-β-glucanase isoenzyme EII (hereafter called EII) and (1→3)-β-glucanase isoenzyme GII (hereafter called GII) to Sigh resolution (2.2 Å) by X-ray crystallographic techniques described by Blundell and Johnson (1979).  
         [0038]    In Appendix 3 we have set out the 3-dimensional coordinates and mean thermal vibration parameters (isotropic B values) of the two enzymes, as determined from the crystallographic refinement of the X-ray diffraction data obtained from single crystals of each enzyme.  
         [0039]    The EII and GII glucanase structures have essentially identical α/β barrel folds (FIG. 1). Minor perturbations are found in the loops mainly at positions where there are sequence insertions and deletions. A sequence comparison is set out in FIG. 2. The active site groove, which runs along the full length of the upper surface of the molecule perpendicular to the barrel axis, is almost identical in the central region of the groove, and different in detail towards the ends of the groove. The carboxylate groups of the two putative active site glutamates (Chen et al, 1993) are positioned in an identical way some 7 Å apart. Also around these residues are a ring of residues which are totally conserved in all plant (1→3)-β-glucanases known (Xu et al, 1992 and sequences from the Genbank database). Details of the structure, which is a novel type of α/β barrel are given below.  
         [0040]    In FIG. 2 elements of the secondary structure have been identified alongside the sequence alignment of the two enzymes. We shall refer to the beta barrel strands as β i  and the major (longest) helices connecting the beta strands as α 1 , where i goes from 1 to 8. Minor β sheet and α helices are referred to as B i  and A i , respectively if they appear after the strand β i  and before β i+1 , and a further subscript a or b, if more than one occur.  
         [0041]    Looking at the glucanase tertiary structure from above, down the barrel axis (the long axis of the elliptical barrel running east west), the active site groove runs north to south on the upper face of the molecule, as shown in FIGS. 3 and 4.  
         [0042]    The N-terminal starts under the molecule entering the east side of the barrel as β1 and emerges on the upper surface and the heads back towards the bottom surface as α 1  (traversing the outside of the molecule) to meet β 2 , where this motif is repeated for strands β 2  to β 4 , building the upper half of a conventional α/β barrel (note that for the third α/β loop there are two helices).  
         [0043]    The lower half of the barrel has more elaborate secondary structural elements, not previously observed in other α/β barrel structures. There is what could be called a subdomain built around the helix α 6 . This helix runs perpendicular to the groove axis and at the southern end of the groove and is supported by three two stranded antiparallel β sheet ‘fingers’ (B 5  on the upper surface, B 7  on the underneath surface and B 6  at the southern end of the groove) and three small helices (A 5  at the western side and A 6a  and A 6a  at the eastern side of the groove). This subdomain, which forms a platform for the residues making up the lower half of the groove, is different in detail (possibly arising from the difference in specificity) between the EII and GII enzymes; for example the helix A 5  is missing in GII.  
         [0044]    The C-terminal strand, consisting of some 30 residues, starts after the strand β 8 , and has an unusual turn which involves a cis peptide bond between residues Phe 275 and Ala 276 (a cis proline could not accommodate this type of turn). This turn allows the loop of residues from 276 to 286 to position the glutamate at 288, which is in a small helical turn α 8 , at the appropriate orientation to act as a catalytic acid group. The C-terminal strand then finds its way down to the underside of the molecule between the helices α 1  and α 7  to within 4.2 Å from the N-terminus.  
       EXAMPLE 2  
     Identification of Sites of Contact with Substrate  
       [0045]    In order to observe which amino acids in the substrate-binding groove contacted the substrate, the structure of glucanase GII was determined after soaking crystals with 1→3 linked oligosaccharides. Three sites were found where glucose units of monomer or disaccharides bind to the protein The coordinates of these sites are listed in Appendix 2. This establishes the orientation of the substrate within the groove, and that some of the proposed changes to GII are important for substrate binding.  
       EXAMPLE 3  
     Proposed Modification of the (1→3,1→4)-β-Glucanase of Barley to Increase the Thermostability of the Enzyme  
       [0046]    The following amino acid changes are proposed for enhancing the thermostability of (1→3,1→4)-β-glucanase EII, based on the 3-dimensional structure of the EII and GII enzymes. Some of the changes proposed involve substituting the GII amino acids that could be responsible for stabilizing that protein. These substitutions are based on the principle that the proposed changes will not alter the specificity of the enzyme (leave the active site groove unaltered), and where changes would not lead to deleterious changes in the 3-dimensional structure of the protein. Where possible glycines have been replaced by prolines or alanines in helices (Matthews et al, 1987) in order to stiffen the amino acid chain and reduce the entropy of the unfolded protein. Negatively charged residues have been attached to the N-termini of helices to stabilise them (Nicholson et al, 1988, Eijsink et al, 1992). Ion pairs have been introduced to increase the binding energy of the folded protein, and lysines changed. to arginines to prevent glycation and improve stability (Mrabet et al, 1992) by increasing the hydrogen-bonding with other parts of the protein. EI and EII refer to the isozymes of (1→3,1→4)-β-glucanase and GI to GVI refer to the isozymes of the (1→3)-β-glucanase (Xu et al, 1992). The location of these substitutions are shown on FIG. 3. The mutation is described using the following notation: eg. the mutation Ala 14 Ser represents the mutation of the Alanine residue to a Serine at position 14 in the amino acid sequence (FIG. 3). The conventional 3 letter code for amino acids is used.  
                                   Mutation   comments                   Ala 14 Ser   as in GII, GV, GVI to stabilise helix α 1         Ala 15 Arg   as in GII, GIV, GV ion pair with Asp 36 at end of groove       Thr 17 Asp   as in GII to form ion pair with Met 298 Lys in GII       Lys 23 Arg   as in GI to GIV, H-bond to O46       Lys 28 Arg       Asn 36 Asp   as in GI, GII, GIV, GVI, EI, to stabilise helix α 2 , ibid       Gly 44 Arg   as in GI, GII, GV, GVI       Gly 45 Asn   as in GII, solvent exposed       Gly 53 Asp   as in GI, GII, GIII, GV, forms a stable ion pair with Arg 31       Gly 53 Glu       Lys 74 Arg   as in GI, GV       Gln 78 Arg   as in GI, GII       Ala 79 Pro   as in GI, GII, GVI, surface residue       Lys 82 Arg       Ala 95 Asp   as in GIII, ion pair with Arg 128 at end of groove,           Asn in GII       Gly 97 Pro       Phe 85 Tyr   OH of Tyr H-bonds to O 76       Lys 107 Arg   as in GI, GII, GIII, GIV       Gly 111 Ala   as in GII, helix residue       Gly 119 Pro       Lys 122 Arg   conserved in all except GVI, H-bond to O 161 and O 120       Ser 128 Arg   as in GI to GV       Gly 133 Ala   as in GII, on the lip of the groove, could have packing           problems here with Thr 144       Gly 145 Asn   different conformation in GII       Gly 152 Thr   as in GII, His 221 will clash with Thr so need to change           His to Ala       Pro 153 Asp   as in GII, see below for ion pair       Gln 156 Arg   as in GII, need Pro 153 Asp for ion pair       Asn 162 Gly       Gly 185 Asn   as in GII, stabilised by Asp 183       Ala 191 Pro   as in GII, buried (near surface)       Gly 193 Ala   wrong dihedrals for a Pro       Gly 199 Pro   as in GI, GII has a different loop conformation solvated,           so could be modified.       Ala 200 Gly       Gly 202 Thr   as in GII, H-bond to Thr 194 and Arg 197 space for Pro           here.       Gly 219 Glu   as in GI to GVI, ion pair with Arg 265 might need           Glu 266 Lys       Lys 220 Arg   as in GI H-bonds to O139       His 221 Ala   as in GII, ibid       Gly 223 Ala   as in GII (buried)       Ser 224 Pro   as in GI to GV       Lye 227 Arg   as in GI, GIV, GV, ion pair with Glu 268       Gly 238 Ala   as in GI, GII, GIV, GV, could clash with Asn 290       Gly 239 Gln   as in GIII wrong dihedrals form a Pro       Ala 242 Gly       Gly 260 Glu   ion pair with Arg 261 or Pro       Pro 267 Arg   as in GII       Gly 268 Glu   as in GII, could for ion pair with Arg 227 (peptide flipped           wrt GII)       Gly 286 Ala   as in GII       or Asp   to stabilise helix α7       Gln 289 Arg   as in GII, GIV, GV       Met 298 Lys   as in GI, GII, GIV, GV, ibid       His 300 Pro   as in GI to GV                  
 
         [0047]    Of the above proposed modification the following ion pairs have to be substituted at the same time.  
                                                           Ala 15 Arg   and   Asn 36 Asp           Thr 17 Asp   and   Met 298 Lys           Ala 95 Asp   and   Ser 128 Arg           Pro 153 Asp   and   Gln 156 Arg           Lys 227 Arg   and   Gly 268 Arg           Gly 152 Thr   and   His 221 Ala                      
 
         [0048]    It will be clearly understood that, subject to this requirement for concurrent substitution of ion pairs, combinations of two or more of the proposed modifications may be used.  
         [0049]    An additional class of mutations is proposed in which the main chain torsion angle about the N and Cα atoms is greater than 0°. In this case a replacement by a Gly residue is energetically more favourable, particularly at the C terminal of an α-helix (Aurora et al., 1994). These mutations are:  
                                       Asn 162 Gly   as in GI, GII, GV, GVI, EI, terminus of helix α5       Ala 200 Gly   as in GIII, GIV, GV, GIV, main chain torsion angles       Ala 242 Gly   Main chain torsion angles       Met 298 Gly   Main chain torsion angles                  
 
       EXAMPLE 4  
     Proposed Modification of the (1→3)-β-Glucanase of Barley to Alter its Catalytic Activity to that of (1→3,1→4)-β-Glucanase and Increase the Thermostability and pH Stability of the Enzyme  
       [0050]    As mentioned before the most noticeable feature of both the GII and EII enzymes is a deep groove across one face of the molecule. This appears to be the substrate binding site. Using structural information from both the GII and EII enzymes it is possible to determine which amino acid residues are likely to control substrate specificity. Furthermore, as these two enzymes are very similar in structure it is possible to graft the loops from one enzyme on to the more heat and pH stable framework of the other to change the specificity.  
         [0051]    We propose replacing the GII loops which form the sides and bottom of the cleft by the corresponding amino acids from the EII enzyme. These changes are as follows:  
                               residue   8       Ile→Ser,                   residue   34      Phe→Ala,               residue   208     Ala→Thr,               residue   209     Met→Thr,               residue   213     Val→Phe               residue   128-137 Ile-Arg-Phe-Asp-   (SEQ. ID NO:1)            Glu-Val-Ala-Asn-Ser-Phe→           Val-Ser-Gln-Ala-Ile-Leu-           Gly-Val-Phe-Ser,               residue   171-179 Phe-Ala-Tyr-Arg-   (SEQ. ID NO:2)            Asp-Asn-Pro-Gly-Ser→           Leu-Ala-Trp-Ala-Tyr-Asn-           Pro-Ser-Ala and               residue   283-291 Thr-Gly-Asp-Ala-   (SEQ. ID NO:3)           Thr-Glu-Arg-Ser-Phe→           Asp-Ser-Gly-Val-Glu-Gln-           Asn-Trp          
 
         [0052]    Some or all of these changes are necessary. The skilled person will readily be able to test the effectiveness of the substitutions.  
         [0053]    Again combinations of two or more of these proposed modifications may be used.  
         [0054]    Doan and Fincher (1992) showed that relative to the EI enzyme, EII is more thermostable because of the carbohydrate at residue 190. We propose to introduce a carbohydrate attachment site into the modified GII enzyme to enhance the thermostability. The mutations required are 189-191 Gln-Pro-Gly→Asn-Ala-Ser  
         [0055]    [0055]FIG. 4 is a schematic drawing of the GII enzyme structure showing locations of the proposed mutations.  
       EXAMPLE 5  
     Construction of Mutant Glucanases  
       [0056]    Construction of the proposed mutant glucanases may be effected using the polymerase chain reaction (PCR)-based megaprimer method (Sarkar &amp; Sommers, 1990), and single site mutants of the isozymes EI and EII have already been produced in this way by one of us (Doan and Fincher, 1992). Briefly, for each site mutant or short series of adjacent mutations one oligonucleotide is synthesised which contains the complementary sequence required for the mutation(s) and sufficient flanking regions to anneal to the wild type cDNA. This oligonucleotide is extended against the cDNA template with a DNA polymerase. PCR is used to amplify the mutant section of cDNA, and then this is inserted back into the plasmid containing the original cDNA. For multiple mutations this process is repeated to produce the final construct. Alternatively, commercially-available site directed mutagenesis kits based on the unique site elimination method (Deng and Nickoloff, 1992) can be used.  
         [0057]    We currently have the cDNAs for the EII and GII enzymes which form the starting points for the mutagenesis (Doan and Fincher, 1992; HØj et al, 1989). For the purposes of demonstrating improved stability or altered specificity of these enzymes and for production of the enzymes in quantity, the proteins can then be expressed in  E. coli  (Wynn et al, 1992) using the plasmid ET or other vectors or in insect cells (e.g. Sf9 cells) using a Baculovirus system (Doan &amp; Fincher, 1992). A person skilled in the art will be aware of a variety of other suitable expression systems. For example, yeast would be a suitable host, and such an engineered yeast could be used directly in the brewing process. The availability of the gene encoding (1→3,1→4)-β-glucanase isoenzyme EI and near full-length cDNAs for isoenzymes EI and EII (Slakeski et al, 1990) presents an opportunity to accelerate or enhance (1→3,1→4)-β-glucanase development in germinated grain through gene technology. Increased enzyme activity might be achieved by several means, for example, by splicing more efficient promoters onto the gene, by altering the existing promoter to enhance expression levels, by the use of translational enhancers, or by increasing the copy number of the genes.  
         [0058]    Two more steps are required for the mutant enzymes to be incorporated into barley and expressed in a spatially and temporally appropriate manner. These are construction of a barley glucanase gene with the appropriate control of expression, and the insertion of the gene into a viable barley plant. The sequence the EII gene, including the promoter regions and the coding region and the signal peptide has been determined (Wolf, 1991). Thus for correct expression of the mutant glucanases we will replace a portion of this gene by the corresponding portion of a mutant cDNA using the above methods. It is expected that transformation of barley, that is to regenerate a fertile transgenic barley plant, will be possible in the near future. Foreign or manipulated DNA can be integrated into the barley genome in a stable form (Lazzeri et al, 1991) and fertile plants can be regenerated from single protoplasts (Jahne et al, 1991a, b). Among the cereals related to barley, rice can now be routinely transformed, and transformation of both wheat and maize has been reported. Methods for effecting transformation of monocotyledonous plants such as barley using biolistic techniques are widely used, and whole plants of transgenic barley have been grown. Barley has recently been transformed using the biolistic microprojectile gun procedure (Wan and Lemaux, 1994).  
       EXAMPLE 6  
       [0059]    i) Stability of GII and EII at pH 3.5  
         [0060]    (1→3)-β-glucanase isoenzyme GII (9.2 μg/ml) and (1→3,1→4)-β-glucanase isoenzyme EII (0.23 mg/ml) were incubated in 100 mM sodium acetate buffer at pH 3.5 in the presence of bovine serum albumin at 37° C. (0.5 mg/ml) Residual enzyme activities (A t ) were determined and compared to the initial activity at t=0 (A o ). The results are illustrated in FIG. 5. GII shows markedly greater stability with time at pH 3.5 than does EII. (Note: at pH 4.3 the enzymes differ only slightly in their stability and exhibit only minimal loss of activity; data not shown).  
         [0061]    ii) Stabilities of GII and EII at 50° C.  
         [0062]    (1→3)-β-glucanase isoenzyme GII (16 μg/ml) and (1→3;1→4)-β-glucanase isoenzyme EII (19 μg/ml) were incubated in 50 mm sodium acetate buffer at pH 5.0 in the presence of bovine serum albumin (1 mg/ml) at 50° C. Residual enzyme activities (A t ) were determined and compared to the initial activity at t=0 (A o ). The results are illustrated in FIG. 6. GII is very much more stable at 50° C. than is EII.  
         [0063]    iii) Stabilities of GII and EII at Increasing Temperatures  
         [0064]    (1→3)-β-glucanase isoenzyme GII (16 μg/ml) and (1→3;1→4)-β-glucanase isoenzyme EII (19 μg/ml) were incubated in 50 mM sodium acetate buffer at pH 5.0 at the indicated temperature for 15 min. Residual enzyme activities (A t ) were determined and compared to the initial activity at t=0) (A o ). The results are illustrated in FIG. 7. EII is stable only up to 40° C., while GII is stable up to 50° C.  
       EXAMPLE 7  
     Size-directed Mutagenesis  
       [0065]    Of the possible mutations listed in Example 3, the following alterations were considered to be the most likely to improve stability. The alterations are based on:  
                                           1.   creation of ion pairs:   Gly 53 Asp               Gly 53 Glu               Thr 17 Asp; Met 298 Lys               Ala 95 Asp; Ser 128 Arg       2.   removal of potential glycation sites:   Lys 122 Arg               Lys 23 Arg               Lys 74 Arg       3.   reduction in entropy of unfolded state:   Gly 44 Arg               Gly 223 Ala               Ala 79 Pro       4.   hydrophobic effects:   Phe 85 Tyr                  
 
         [0066]    Site-directed mutagenesis was carried out by the unique restriction enzyme site elimination procedure using a U.S.E. Mutagenesis Kit (Pharmacia) with double-stranded plasmid DNA as a template. Appropriate mutagenic primers were designed to generate the mutations and were synthesized on a standard DNA synthesizer. All oligonucleotide primers were phosphorylated at their 5′-end before use, and the mutagenesis procedure was performed essentially as prescribed by the manufacturer. Mutants were confirmed by dideoxynucleotide sequencing using a Sequence version 2.0 sequencing Kit (U.S. Biochemical Co.).  
                                                   The following EII mutants were produced and confirmed by           sequence analysis:           Lys 74 Arg           Gly 44 Arg           Phe 85 Arg           Gly 53 Glu           Lys 122 Arg           Lys 23 Arg           Ala 79 Pro           In addition, we have also made the following mutants:           Gly 223 Ala           Gly 53 Asp                      
 
       EXAMPLE 8  
     Expression of Mutant Enzymes in  E. coli    
       [0067]    The mutant cDNA inserts in the expression plasmid pMAL-c2 were transformed in  E. coli  DH5 α  cells, and grown overnight at 37° C. in LB containing 0.2% glucose and 100 μg/ml ampicillin. Aliquots of the cell suspension were sub-cultured into the same medium and grown at 37° C. with vigorous shaking to an optical density at 600 nm of 0.5, induced for 3 h with 1 mM isophenyl-β-thiogalactoside and lysed with lysozyme treatment and freeze/thawing. After removal of cell debris by centrifugation, enzyme activity was measured either in the unpurified extract or following purification.  
         [0068]    The following EII mutants have been expressed in  E. coli  and the expressed proteins have been confirmed to be of the correct size:  
         [0069]    Lys 122 Arg  
         [0070]    Phe 85 Tyr  
         [0071]    Gly 44 Arg  
       EXAMPLE 9  
     Purification of Recombinant Fusion Proteins  
       [0072]    For the purification of the wild-type enzyme, crude extract from 1 litre culture was diluted 10-fold with 15 mM Tris-Hcl buffer, pH 8.0 and applied at a flow rate of 2.5 ml/min to a DEAE-Sepharose Fast Flow (Pharmacia) column (3×11.5 cm) equilibrated with 25 mM Tris-HCl buffer, pH 8.0. After washing the column exhaustively, bound proteins were eluted with a linear 0-250 mM NaCl gradient in 1.2 litre equilibration buffer. Fractions containing significant enzyme activity were pooled, desalted and adjusted to 25 mM NaAc, pH 5.0. After exhaustive washing, bound proteins were eluted with a linear 0-200 mM NaCl gradient in 1 litre equilibration buffer. The fractions containing pure protein were pooled to give 5.0 mg active fusion protein.  
         [0073]    Mutant enzymes were all purified by a single ion-exchange chromatography step employing a shallow salt gradient elution. The crude extract from 4 to 5 litre culture was diluted 10 fold with 15 mM Tris-HCl (pH 8.0) and applied at a flow rate of 2.5-3.0 ml/min to a DEAE-Sepharose column (5×21 cm) equilibrated with 12.5 mM Tris-HCl (pH 8.5). After exhaustive washing, bound proteins were eluted with a 1.9 litre linear 0-80 mM NaCl gradient at a flow rate of 2.0 ml/min. Fractions containing pure fusion protein were located by SDS-PAGE, pooled, concentrated and adjusted to 2.5 mM sodium acetate (pH 5.0) by ultrafiltration before clarification by centrifugation.  
       EXAMPLE 10  
     Activity of Expressed Enzymes  
       [0074]    (1→3,1→4)-β-Glucanase activity was measured viscometrically at 40° C., using 5 mg/ml barley (1→3,1→4)-β-glucan in 50 mM sodium acetate pH 5.0 as substrate. A unit of activity is defined as the amount of enzyme causing an increase of 1.0 in the reciprocal specific viscosity (Δ1/η sp ) per minute. Specific activity is expressed as the activity per mg protein.  
         [0075]    The activities of the following mutant enzymes have been measured and compared with the activity of the expressed wild type enzyme:  
                                                       Lys 122 Arg   activity same as wild type           Phe 85 Pyr   activity approx. 70% of wild type           Gly 44 Arg   activity very low                      
 
       EXAMPLE 11  
     Thermostability Assays  
       [0076]    Aliquots of wild type or mutant fusion proteins were diluted with 50 mM sodium acetate buffer, pH 5.5 and incubated at temperatures ranging from 40° C. to 60° C. for 15 min. Samples incubated at 0° C. were used as controls. Residual enzyme activity was determined viscometrically with 550 μl (1→3,1→4)-β-glucan substrate, as described for Example 10.  
         [0077]    References listed herein are identified on the following pages.  
         [0078]    It will be apparent to the person skilled in the art that while the invention has been described in some detail for the purposes of clarity and understanding, various modifications and alterations to the embodiments and methods described herein may be made without departing from the scope of the inventive concept disclosed in this specification.  
       EXAMPLE 12  
     Increased Thermostability of Isoenzyme EII by Site-Directed Mutagenesis  
       [0079]    Stability of (1→3,1→4)-β-glucanase isoenzyme EII (mutant H300P)  
         [0080]    The cDNA encoding (1→3,1→4)-β-glucanase isoenzyme EII was subjected to site-directed mutagenesis using the unique site elimination method (Deng and Nickoloff, 1992), to generate mutant H300P. The mutagenesis procedure was performed using a modified pET-3a vector containing the wild type (1→3,1→4)-β-glucanase isoenzyme EII cDNA as a template, which enables the rapid purification of expressed foreign proteins using a nickel-based affinity resin (Hochuli et al, 1987). The expressed mutant H300P showed an increase in the T 50  value (the temperature at which only 50% of the initial activity remains) of approximately 3.8° C., after heating for 15 minutes at various temperatures. This is illustrated in FIG. 8.  
         [0081]    An additional test for increased thermostability was provided by following the residual activity (A t ) of wild type isoenzyme EII and the corresponding mutant H300P over time at 48° C. The results are shown in FIG. 9. Finally, as a further indication of increased thermostability in a commercial context, activity of the wild type and mutant (1→3,1→4)-β-glucanase isoenzyme EII was measured over time in a simulated mashing experiment at 55° C. Briefly, mashing conditions were simulated by stirring malted, dried barley grain in water at 55° C. for 40 minutes to inactivate any endogenous (1→3,1→4)-β-glucanase activity, and then wild type or mutant H300P enzyme was added to the mash and residual activity (A t ) was monitored over time. The results are shown in FIG. 10.  
       EXAMPLE 13  
     Further Mutants Expected to Enhance Thermostability  
       [0082]    [0082]                                       Met 7 Val   as GI GII GIII, allow loop 7-12 to pack           tighter against C-terminus       Ala 9 Gly   as GII GIII GV GVI, allow loop 7-12 to           pack tighter against C-terminus       Ala 15 Pro   as GIII GVI       Met 21 Leu   as GI-GVI, prevent close contact with           Met 298 (or Lys)       Phe 22 Tyr   as GI-GVI, buried H-bond with Val 30       Asn 25 Lys   as GI-GIV, cover hydrophobic patch       Gly 26 Asn   as GV, GVI, rigidify helix capping residue       Gly 240 Ala   rigidify loop       Asn 279 Asp   stronger H-bonds       Ser 285 Pro   rigidify loop       Val 287 Pro   rigidify loop       Asn 290 His   as GI GIV, His would pack tighter       Phe 294 Tyr   could H-bond to Asn 25 OD1       Asn 297 Asp   as GI GII GVI, tighter H-bond in loop       Met 298 Gly   Main chain torsion angles suit Gly       Val 301 Ala   as GI-GIII, change water structure          307 Asn   extend C terminus to make a salt bridge           with Lys 28       Ala 176 Arg and Gly 286 Asp   ion pair       Ser 237 Phe and Asn 279 Ser   close packed bridge across       or Trp   C-terminal tail                    
         [0083]    As the N and C termini are close to each other it would be possible to tie down the C terminus by linking the ends together. The shortest linker with a structurally reasonable conformation is Ala-Ala-Gly (or Gly-Pro-Gly or combinations). As helix a6 and strand b7 are buried in the protein, new N and C termini at Val 226 and Gly 223 will not reduce the thermostability of the protein. Furthermore the new termini could form an ion pair.  
         [0084]    References  
         [0085]    Aastrup S. Carlsberg Res. Comnmun., 1983 48 307-316  
         [0086]    Aurora, R., Srinivasan, R., and Rose, G. D. Science, 1994 264 1126-1130  
         [0087]    Bamforth, C. W. Brewers Digest, 1983 57 22-27  
         [0088]    Blundell, T. L. and Johnson, L. N. Protein Crystallography, 1976, Academic Press, London  
         [0089]    Bourne, D. T., Powlessland, T. and Wheeler, R. E. j. Inst. Brew., 1982 88 371-375  
         [0090]    Brunswick,P., Manners, D. J. and Stark, J. R. J. Inst. Brew., 1987 93 181-186  
         [0091]    Chen, L., Fincher, G. B. and HØj, P. B. J. Biol. Chem., 1993 268, in press  
         [0092]    Deng, W. P. and Nickoloff, J. A. Analytical Biochemistry, 1992 200 81  
         [0093]    Doan, D. N. P. and Fincer, G. B. FEBS Lett, 1992 309 265-271  
         [0094]    Eijsink, V. G. H, Vriend, G., van den Burg, B., van der Zee, J. R. and Venema, G. Prot. Eng., 1992 5 165-170  
         [0095]    Fincher, G. B. J. Inst. Brewing, 1975 81 116-122  
         [0096]    Fincher, G. B., Lock, P. A., Morgan, M. M., Lingelbach, E., Wettenhall, R. E. H., Mercer, J. f. B., Brandt, A. and Thomsen, K. K. Proc. Natl. Acad. Sci. USA, 1986 83 2081-2085  
         [0097]    Fincher, G. B. and Stone, B. A. Adv. Cer. Sc. Techn., 1986 8 207-295  
         [0098]    Henry, R. J. J. Cereal Sci., 1986 4 269-277  
         [0099]    HØj, P. B., Hartman, D. J., Morrice, N. A., Doan, D. N. P. and Fincher, G. B. Plant Mol. Biol., 1989 13 31-42  
         [0100]    HØj, P. B., Hoogenraad, N. J., Hartman, D. J., Yanakena, H. and Fincher, G. B. J. Cereal Science, 1990 11 261-268  
         [0101]    Jahne, A., Lazzeri, P. A., Jager-Gussen, M. and Lorz, H. Theor. Appl. Genet, 1991 82 74-80  
         [0102]    Lazzeri, P. A., Brettschneider, R., Luhrs, R., and Lorz, H. Theor. Appl. Genet., 1991 81 437-444  
         [0103]    Loi, L., Barton, P. A. and Fincher, G. B. J. Cer. Sci., 1987 5 45-50  
         [0104]    Matthews, B. W. Biochemistry, 1987 26 6885-6888  
         [0105]    Matthews, B. W., Nicholson, H., Becktel, W. J. Proc. Natl. Acad. Sci. U.S.A., 1987 84 6663-6667  
         [0106]    Mrabet, N. T. et al Biochem., 1992 31 2239-2253  
         [0107]    Nicholson, H., Becktel, W. J., Matthews, B. W. Nature (London), 1988 336 651-656  
         [0108]    Powell, W., Caligari, P. D. S., Swanston, J. S. and Jinks, J. L. Theoretical and Applied Genetics, 1989 71 461-466  
         [0109]    Sarkar, G and Sommers, S. S. BioTequniques, 1990 4 404-407  
         [0110]    Slakeski, N., Baulcombe, D. C., Devos, R. M. Ahluwalia, B., Doan, D. N. P. and Fincher G. B. Mol. Gen. Genet., 1990 224 437-449  
         [0111]    Stuart, I. M., Loi, L. and Fincher, G. B. J. Cer. Sci. 1988 7 61-71  
         [0112]    Wan, Y and Lemaux, P. G. Plant Physiology, 1994 104 37-48  
         [0113]    Wolf, N. Plant Physiol., 1991 96 1382-1384  
         [0114]    Woodward, J. R. and Fincher, G. B. Brewers Digest, 1983 58 28-32  
         [0115]    Wynn, R. M, Davie, J. R., Cox, R. P. and Chuang, D. T. J. Bio. Chem. 1992 267 12400-12403  
         [0116]    Xu, P., Wang, J. and Fincher, G. B. Gene (Amst.), 992 120 157-165 
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
         
  
     
       
       
         1 
         
           
             
8 
 
           
           
             
               10 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              1 

Ile Arg Phe Asp Glu Val Ala Asn Ser Phe 
1               5                   10 

 
           
           
             
               10 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              2 

Val Ser Gln Ala Ile Leu Gly Val Phe Ser 
1               5                   10 

 
           
           
             
               9 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              3 

Phe Ala Tyr Arg Asp Asn Pro Gly Ser 
1               5 

 
           
           
             
               9 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              4 

Leu Ala Trp Ala Tyr Asn Pro Ser Ala 
1               5 

 
           
           
             
               9 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              5 

Thr Gly Asp Ala Thr Glu Arg Ser Phe 
1               5 

 
           
           
             
               8 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              6 

Asp Ser Gly Val Glu Gln Asn Trp 
1               5 

 
           
           
             
               306 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              7 

Ile Gly Val Cys Tyr Gly Val Ile Gly Asn Asn Leu Pro Ser Arg Ser 
1               5                   10                  15 

Asp Val Val Gln Leu Tyr Arg Ser Lys Gly Ile Asn Gly Met Arg Ile 
            20                  25                  30 

Tyr Phe Ala Asp Gly Gln Ala Leu Ser Ala Leu Arg Asn Ser Gly Ile 
        35                  40                  45 

Gly Leu Ile Leu Asp Ile Gly Asn Asp Gln Leu Ala Asn Ile Ala Ala 
    50                  55                  60 

Ser Thr Ser Asn Ala Ala Ser Trp Val Gln Asn Asn Val Gln Pro Tyr 
65                  70                  75                  80 

Tyr Pro Ala Val Asn Ile Lys Tyr Ile Ala Ala Gly Asn Glu Val Gln 
                85                  90                  95 

Gly Gly Ala Thr Gln Ser Ile Leu Pro Ala Met Arg Asn Leu Asn Ala 
            100                 105                 110 

Ala Leu Ser Ala Ala Gly Leu Gly Ala Ile Lys Val Ser Thr Ser Ile 
        115                 120                 125 

Arg Phe Asp Glu Val Ala Asn Ser Phe Pro Pro Ser Ala Gly Val Phe 
    130                 135                 140 

Lys Asn Ala Tyr Met Thr Asp Val Ala Arg Leu Leu Ala Ser Thr Gly 
145                 150                 155                 160 

Ala Pro Leu Leu Ala Asn Val Tyr Pro Tyr Phe Ala Tyr Arg Asp Asn 
                165                 170                 175 

Pro Gly Ser Ile Ser Leu Asn Tyr Ala Thr Phe Gln Pro Gly Thr Thr 
            180                 185                 190 

Val Arg Asp Gln Asn Asn Gly Leu Thr Tyr Thr Ser Leu Phe Asp Ala 
        195                 200                 205 

Met Val Asp Ala Val Tyr Ala Ala Leu Glu Lys Ala Gly Ala Pro Ala 
    210                 215                 220 

Val Lys Val Val Val Ser Glu Ser Gly Trp Pro Ser Ala Gly Gly Phe 
225                 230                 235                 240 

Ala Ala Ser Ala Gly Asn Ala Arg Thr Tyr Asn Gln Gly Leu Ile Asn 
                245                 250                 255 

His Val Gly Gly Gly Thr Pro Lys Lys Arg Glu Ala Leu Glu Thr Tyr 
            260                 265                 270 

Ile Phe Ala Met Phe Asn Glu Asn Gln Lys Thr Gly Asp Ala Thr Glu 
        275                 280                 285 

Arg Ser Phe Gly Leu Phe Asn Pro Asp Lys Ser Pro Ala Tyr Asn Ile 
    290                 295                 300 

Gln Phe 
305 

 
           
           
             
               306 amino acids  
               amino acid  
               &lt;Unknown&gt; 
               linear  
             
             
               protein  
             
              8 

Ile Gly Val Cys Tyr Gly Met Ser Ala Asn Asn Leu Pro Ala Ala Ser 
1               5                   10                  15 

Thr Val Val Ser Met Phe Lys Ser Asn Gly Ile Lys Ser Met Arg Leu 
            20                  25                  30 

Tyr Ala Pro Asn Gln Ala Ala Leu Gln Ala Val Gly Gly Thr Gly Ile 
        35                  40                  45 

Asn Val Val Val Gly Ala Pro Asn Asp Val Leu Ser Asn Leu Ala Ala 
    50                  55                  60 

Ser Pro Ala Ala Ala Ala Ser Trp Val Lys Ser Asn Ile Gln Ala Tyr 
65                  70                  75                  80 

Pro Lys Val Ser Phe Arg Tyr Val Cys Val Gly Asn Glu Val Ala Gly 
                85                  90                  95 

Gly Ala Thr Arg Asn Leu Val Pro Ala Met Lys Asn Val His Gly Ala 
            100                 105                 110 

Leu Val Ala Ala Gly Leu Gly His Ile Lys Val Thr Thr Ser Val Ser 
        115                 120                 125 

Gln Ala Ile Leu Gly Val Phe Ser Pro Pro Ser Ala Gly Ser Phe Thr 
    130                 135                 140 

Gly Glu Ala Ala Ala Phe Met Gly Pro Val Val Gln Phe Leu Ala Arg 
145                 150                 155                 160 

Thr Asn Ala Pro Leu Met Ala Asn Ile Tyr Pro Tyr Leu Ala Trp Ala 
                165                 170                 175 

Tyr Asn Pro Ser Ala Met Asp Met Gly Tyr Ala Leu Phe Asn Ala Ser 
            180                 185                 190 

Gly Thr Val Val Arg Asp Gly Ala Tyr Gly Tyr Gln Asn Leu Phe Asp 
        195                 200                 205 

Thr Thr Val Asp Ala Phe Tyr Thr Ala Met Gly Lys His Gly Gly Ser 
    210                 215                 220 

Ser Val Lys Leu Val Val Ser Glu Ser Gly Trp Pro Ser Gly Gly Gly 
225                 230                 235                 240 

Thr Ala Ala Thr Pro Ala Asn Ala Arg Phe Tyr Asn Gln His Leu Ile 
                245                 250                 255 

Asn His Val Gly Arg Gly Thr Pro Arg His Pro Gly Ala Ile Glu Thr 
            260                 265                 270 

Tyr Ile Phe Ala Met Phe Asn Glu Asn Gln Lys Asp Ser Gly Val Glu 
        275                 280                 285 

Gln Asn Trp Gly Leu Phe Tyr Pro Asn Met Gln His Val Tyr Pro Ile 
    290                 295                 300 

Asn Phe 
305