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Literature summary for 3.2.1.57 extracted from

  • Roy, A.; Ben Messaoud, E.; Bejar, S.
    Isolation and purification of an acidic pullulanase type II from newly isolated Bacillus sp. US149 (2003), Enzyme Microb. Technol., 33, 720-724.
No PubMed abstract available
Search for more literature for 3.2.1.57

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
95000
-
 2 * 95000, SDS-PAGE Bacillus sp. (in: Bacteria)
200000
-
 gel filtration Bacillus sp. (in: Bacteria)

Organism

Organism UniProt Comment Textmining
Bacillus sp. (in: Bacteria)
-
 likely belonging to Bacillus naganoensis
-
Bacillus sp. (in: Bacteria) US149
-
 likely belonging to Bacillus naganoensis
-

Purification (Commentary)

Purification (Comment) Organism
3fold Bacillus sp. (in: Bacteria)

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
9.6
-
 pH 5, 60°C Bacillus sp. (in: Bacteria)

Storage Stability

Storage Stability Organism
4°C, no major loss of activity Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information not: amylose, maltoheptaose, starch, amylopectin Bacillus sp. (in: Bacteria) ?
-
 ?
additional information not: amylose, maltoheptaose, starch, amylopectin Bacillus sp. (in: Bacteria) US149 ?
-
 ?
pullulan + H2O IPU degrades alpha-1,4-glycosidic linkage from the reducing end adjacent to alpha-1,6-glycosidic linkage in pullulan Bacillus sp. (in: Bacteria) isopanose
-
 ?
pullulan + H2O IPU degrades alpha-1,4-glycosidic linkage from the reducing end adjacent to alpha-1,6-glycosidic linkage in pullulan Bacillus sp. (in: Bacteria) US149 isopanose
-
 ?

Subunits

Subunits Comment Organism
dimer 2 * 95000, SDS-PAGE Bacillus sp. (in: Bacteria)

Synonyms

Synonyms Comment Organism
IPU
-
 Bacillus sp. (in: Bacteria)
More classified under pullulanase type II Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 calcium does not increase the thermostability Bacillus sp. (in: Bacteria)
60
-
 60 min, 16% loss of activity Bacillus sp. (in: Bacteria)
70
-
 60 min, 30% loss of activity Bacillus sp. (in: Bacteria)
80
-
 pH 5, half-life: 48 min Bacillus sp. (in: Bacteria)
90
-
 pH 5, half-life: 20 min Bacillus sp. (in: Bacteria)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Bacillus sp. (in: Bacteria)

pH Range

pH Minimum pH Maximum Comment Organism
4.5 5.6 active in the range Bacillus sp. (in: Bacteria)

pH Stability

pH Stability pH Stability Maximum Comment Organism
5
-
 retains activity below pH 5 Bacillus sp. (in: Bacteria)