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Literature summary for 2.4.1.4 extracted from

  • Park, M.O.; Chandrasekaran, M.; Yoo, S.H.
    Expression, purification, and characterization of a novel amylosucrase from Neisseria subflava (2018), Int. J. Biol. Macromol., 109, 160-166 .
    View publication on PubMed
Search for more literature for 2.4.1.4

Application

Application Comment Organism
food industry the enzyme be a promising candidate for food industrial production of linear alpha-(1,4)-glucans and turanose as a next generation sweetener Neisseria subflava

Cloned(Commentary)

Cloned (Comment) Organism
expression in Eschetrichia coli Neisseria subflava

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 sucrose for initial sucrose concentration of less than 42.3 mM, Km is more than 18 times lower than that of over 42.3 mM of sucrose Neisseria subflava

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
72000
-
 SDS-PAGE Neisseria subflava

Organism

Organism UniProt Comment Textmining
Neisseria subflava D3A730
-
-
Neisseria subflava ATCC 49275 D3A730
-
-

Purification (Commentary)

Purification (Comment) Organism
-
 Neisseria subflava

Storage Stability

Storage Stability Organism
4°C, after 60 days of storage, the enzyme is absolutely stable at and shows 94% activity Neisseria subflava

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
sucrose the reaction pattern of the enzyme at a sucrose range of 0.1-1.0 M shows that at 0.7 M of sucrose, the production yield of insoluble linearx02alpha-(1,4)-glucans reaches 24% maximum, and any further increase in sucrose results in a slight decrease in yield. The production yield of turanose significantly increases from 16 to 29% by increasing sucrose from 0.1 to 1.0 M. The synthesized glucan has degrees of polymerization for 0.1, 0.4, 0.7,and 1.0 M sucrose, the degree of polymerization values are 77, 49, 39, and 31 respectively Neisseria subflava turanose + ?
-
 ?
sucrose the reaction pattern of the enzyme at a sucrose range of 0.1-1.0 M shows that at 0.7 M of sucrose, the production yield of insoluble linearx02alpha-(1,4)-glucans reaches 24% maximum, and any further increase in sucrose results in a slight decrease in yield. The production yield of turanose significantly increases from 16 to 29% by increasing sucrose from 0.1 to 1.0 M. The synthesized glucan has degrees of polymerization for 0.1, 0.4, 0.7,and 1.0 M sucrose, the degree of polymerization values are 77, 49, 39, and 31 respectively Neisseria subflava ATCC 49275 turanose + ?
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
-
 Neisseria subflava

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
35 50 the enzyme exhibits over 80% of its maximum activity between 35°C to 50°C. The relative activity suddenly dropps to 2% at 55°C Neisseria subflava
40 47 40°C: about 95% of maximal activity, 47°C: about 98% of maximal activity Neisseria subflava

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4
-
 half-life: 578 days Neisseria subflava
40
-
 half-life: 385 h Neisseria subflava
45
-
 half-life: 9 h Neisseria subflava
50
-
 nearly inactivated within 30 min Neisseria subflava

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
 Neisseria subflava

pH Range

pH Minimum pH Maximum Comment Organism
7.5 9 the enzyme exhibits over 96% of its maximum activity at pH 7.5 to pH 9.0 Neisseria subflava