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Literature summary for 2.4.1.19 extracted from

  • Gawande, B.N.; Goel, A.; Patkar, A.Y.; Nene, S.N.
    Purification and properties of a novel raw starch degrading cyclomaltodextrin glucanotransferase from Bacillus firmus (1999), Appl. Microbiol. Biotechnol., 51, 504-509.
    View publication on PubMed

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
78000
-
SDS-PAGE Cytobacillus firmus
82000
-
gel filtration Cytobacillus firmus

Organism

Organism UniProt Comment Textmining
Cytobacillus firmus
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Cytobacillus firmus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
soluble starch + glycosyl acceptor tapioca starch, wheat starch Cytobacillus firmus cyclodextrins
-
r
soluble starch + glycosyl acceptor
-
Cytobacillus firmus alpha-cyclodextrin + beta cyclodextrin + gamma-cyclodextrin product proportions 0.2:9.2:0.6 from gelatinized tapioca starch, 0.2:8.6:1.2 from raw wheat starch r
starch + maltose
-
Cytobacillus firmus beta-cyclodextrin + gamma-cyclodextrin + maltooligosaccharides
-
?

Subunits

Subunits Comment Organism
monomer 1 * 78000, SDS-PAGE Cytobacillus firmus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
65
-
-
Cytobacillus firmus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30
-
loses its activity rapidly in absence of substrate Cytobacillus firmus

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
2.42
-
starch
-
Cytobacillus firmus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5 8.5
-
Cytobacillus firmus

pH Range

pH Minimum pH Maximum Comment Organism
7 11
-
Cytobacillus firmus

pH Stability

pH Stability pH Stability Maximum Comment Organism
7 11
-
Cytobacillus firmus