Literature summary for 2.4.1.18 extracted from

Xu, Q.; Cao, Y.; Ma, X.; Liu, L.; Wu, H.; Song, T.; Xu, H.; Qiao, D.; Cao, Y.
Purification and characterization of a novel glycogen branching enzyme from Paenibacillus sp. SSG-1 and its application in wheat bread making (2016), Food Sci. Technol. Res., 22, 655-664 .

No PubMed abstract available

Search for more literature for 2.4.1.18

Application

Application	Comment	Organism
food industry	addition of enzyme to wheat bread increases specific volume and decreases crumb firmness during bread storage. In addition, the enzyme can significantly retard the retrogradation and improve the quality of bread	Paenibacillus sp. SSG-1

Cloned(Commentary)

Cloned (Comment)	Organism
expressed in Escherichia coli BL21(DE3) cells	Paenibacillus sp. SSG-1

Inhibitors

Inhibitors	Comment	Organism	Structure
2-mercaptoethanol	29.65% residual activity at 1 mM	Paenibacillus sp. SSG-1
Ba2+	84.11% residual activity at 1 mM	Paenibacillus sp. SSG-1
Co2+	42.7% residual activity at 1 mM	Paenibacillus sp. SSG-1
Cu2+	0.25% residual activity at 1 mM	Paenibacillus sp. SSG-1
Mn2+	80.46% residual activity at 1 mM	Paenibacillus sp. SSG-1
Ni2+	4.24% residual activity at 1 mM	Paenibacillus sp. SSG-1
Pb2+	26.26% residual activity at 1 mM	Paenibacillus sp. SSG-1
phenylmethylsulfonyl fluoride	70.88% residual activity at 1 mM	Paenibacillus sp. SSG-1
Urea	92.02% residual activity at 1 mM	Paenibacillus sp. SSG-1
Zn2+	0.8% residual activity at 1 mM	Paenibacillus sp. SSG-1

Metals/Ions

Metals/Ions	Comment	Organism	Structure
Ca2+	130.68% activity at 1 mM	Paenibacillus sp. SSG-1
dithiothreitol	116.92% activity at 1 mM	Paenibacillus sp. SSG-1
EDTA	115.43 activity at 1 mM	Paenibacillus sp. SSG-1
Fe2+	117.2% activity at 1 mM	Paenibacillus sp. SSG-1
K+	129.79% activity at 1 mM	Paenibacillus sp. SSG-1
Li+	121.74% activity at 1 mM	Paenibacillus sp. SSG-1
additional information	not influenced by 1 mM Mg2+	Paenibacillus sp. SSG-1
Na+	132.47% activity at 1 mM	Paenibacillus sp. SSG-1
SDS	108.94% activity at 1 mM	Paenibacillus sp. SSG-1

Organism

Organism	UniProt	Comment	Textmining
Paenibacillus sp. SSG-1	A0A0S3TVE8	-	-

Purification (Commentary)

Purification (Comment)	Organism
Ni-NTA column chromatography	Paenibacillus sp. SSG-1

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
amylopectin	61.16% activity compared to amylose	Paenibacillus sp. SSG-1	amylopectin containing alpha-1,6-glucosidic linkages	-	?
amylose	100% activity	Paenibacillus sp. SSG-1	amylose containing alpha-1,6-glucosidic linkages	-	?
beta-cyclodextrin	22.82% activity compared to amylose	Paenibacillus sp. SSG-1	?	-	?
corn starch	32.16% activity compared to amylose	Paenibacillus sp. SSG-1	corn starch containing alpha-1,6-glucosidic linkages	-	?
Glycogen	37.06% activity compared to amylose	Paenibacillus sp. SSG-1	?	-	?
pea starch	28.55% activity compared to amylose	Paenibacillus sp. SSG-1	pea starch containing alpha-1,6-glucosidic linkages	-	?
Pullulan	11.21% activity compared to amylose	Paenibacillus sp. SSG-1	?	-	?
soluble starch	82.4% activity compared to amylose	Paenibacillus sp. SSG-1	soluble starch containing alpha-1,6-glucosidic linkages	-	?
wheat starch	30.56% activity compared to amylose	Paenibacillus sp. SSG-1	wheat starch containing alpha-1,6-glucosidic linkages	-	?

Subunits

Subunits	Comment	Organism
?	x * 85000, SDS-PAGE	Paenibacillus sp. SSG-1
?	x * 84900, calculated from amino acid sequence	Paenibacillus sp. SSG-1

Synonyms

Synonyms	Comment	Organism
GBE	-	Paenibacillus sp. SSG-1
glycogen branching enzyme	-	Paenibacillus sp. SSG-1

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
35	-	-	Paenibacillus sp. SSG-1

Temperature Range [°C]

Temperature Minimum [°C]	Temperature Maximum [°C]	Comment	Organism
10	55	the enzyme shows more than 50% activity between 10 and 55°C	Paenibacillus sp. SSG-1

Temperature Stability [°C]

Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
-	45	the enzyme retains about 80% of its activity at 0-45° for 1 h	Paenibacillus sp. SSG-1

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
6.6	-	-	Paenibacillus sp. SSG-1

pH Range

pH Minimum	pH Maximum	Comment	Organism
5.5	7	the enzyme shows more than 70% activity between pH 5.5 and 7.0	Paenibacillus sp. SSG-1

pH Stability

pH Stability	pH Stability Maximum	Comment	Organism
5.5	7.5	the enzyme is fairly stable between pH 5.5 and 7.5, retaining more than 80% of its activity for 1 h	Paenibacillus sp. SSG-1

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Release 2023.1 (January 2023)