Since most animal feeds for pellets are heated up to 65-80 &amp;deg;C, the production of a thermostable structure for phytase can be useful.  In this study, we sought to perform bioinformatics analysis of the upstream region and protein structure of fungal phytase to improve its expression and thermostability properties.  The evaluation of the three-dimensional structure of new phytases showed that amino acid substitutions aimed at improving thermostability did not change the form and structure of the protein. 
THERM