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Literature summary for 2.4.1.18 extracted from
- Expression and characterization of thermostable glycogen branching enzyme from Geobacillus mahadia Geo-05 (2016), PeerJ, 4, e2714 .
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expressed in Escherichia coli BL21 Star (DE3) cells | Geobacillus mahadia |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | enzyme activity is lowered to 73% at 5 mM Ca2+ | Geobacillus mahadia |  |
| Cu2+ | the enzyme has about 25% residual activity at 5 mM | Geobacillus mahadia | |
| Fe2+ | 5 mM Fe2+ inhibits the enzyme by 60% | Geobacillus mahadia | |
| Mn2+ | enzyme activity is lowered to 86% at 5 mM Ca2+ | Geobacillus mahadia | |
| Zn2+ | the enzyme has about 35% residual activity at 5 mM Zn2+ | Geobacillus mahadia | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| additional information | 1 mM Mn2+, Mg2+ and Ca2+ have no effect on enzyme activity | Geobacillus mahadia |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin | Geobacillus mahadia | - |
amylopectin containing alpha-1,6-glucosidic linkages | - |
? | |
| amylopectin | Geobacillus mahadia Geo-05 | - |
amylopectin containing alpha-1,6-glucosidic linkages | - |
? | |
| potato amylose | Geobacillus mahadia | - |
potato amylose containing alpha-1,6-glucosidic linkages | - |
? | |
| potato amylose | Geobacillus mahadia Geo-05 | - |
potato amylose containing alpha-1,6-glucosidic linkages | - |
? | |
| soluble starch | Geobacillus mahadia | - |
soluble starch containing alpha-1,6-glucosidic linkages | - |
? | |
| soluble starch | Geobacillus mahadia Geo-05 | - |
soluble starch containing alpha-1,6-glucosidic linkages | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Geobacillus mahadia | S5UGW5 | - |
- |
| Geobacillus mahadia Geo-05 | S5UGW5 | - |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| HisTrap column chromatography | Geobacillus mahadia |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin | - |
Geobacillus mahadia | amylopectin containing alpha-1,6-glucosidic linkages | - |
? | |
| amylopectin | - |
Geobacillus mahadia Geo-05 | amylopectin containing alpha-1,6-glucosidic linkages | - |
? | |
| potato amylose | - |
Geobacillus mahadia | potato amylose containing alpha-1,6-glucosidic linkages | - |
? | |
| potato amylose | - |
Geobacillus mahadia Geo-05 | potato amylose containing alpha-1,6-glucosidic linkages | - |
? | |
| soluble starch | - |
Geobacillus mahadia | soluble starch containing alpha-1,6-glucosidic linkages | - |
? | |
| soluble starch | - |
Geobacillus mahadia Geo-05 | soluble starch containing alpha-1,6-glucosidic linkages | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 78430, calculated from amino acid sequence | Geobacillus mahadia |
| ? | x * 91000, His-Patch thioredoxin-tagged enzyme, SDS-PAGE | Geobacillus mahadia |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| GBE | - |
Geobacillus mahadia |
| GlgB | - |
Geobacillus mahadia |
| glycogen branching enzyme | - |
Geobacillus mahadia |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
- |
Geobacillus mahadia |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | 60 | the enzyme shows more than 70% activity between 40 and 60°C | Geobacillus mahadia |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | 70 | the half-life of the enzyme at 60 and 70°C is 24 h and 5 h, respectively | Geobacillus mahadia |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
- |
Geobacillus mahadia |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 9 | more than 60% of enzyme activity remains when assayed at pH 5.0-9.0 | Geobacillus mahadia |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 9 | the enzyme is stable between pH 5.0 and 9.0 where more than 50% of enzyme activity remains after the 30 min of pH treatment | Geobacillus mahadia |
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