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Literature summary for 3.2.1.78 extracted from

  • Zhang, M.; Chen, X.L.; Zhang, Z.H.; Sun, C.Y.; Chen, L.L.; He, H.L.; Zhou, B.C.; Zhang, Y.Z.
    Purification and functional characterization of endo-beta-mannanase MAN5 and its application in oligosaccharide production from konjac flour (2009), Appl. Microbiol. Biotechnol., 83, 865-873.
    View publication on PubMed

Application

Application Comment Organism
agriculture 10 U/mg enzyme can hydrolyze more than 90% of 10 mg/ml konjac flour at 50°C in 24 h Bacillus sp. (in: Bacteria)

Inhibitors

Inhibitors Comment Organism Structure
Ag+ 90% inhibition Bacillus sp. (in: Bacteria)
Cu2+ 35-40% inhibition Bacillus sp. (in: Bacteria)
EDTA 1 mM, 33.9% residual activity Bacillus sp. (in: Bacteria)
Fe3+ 90% inhibition Bacillus sp. (in: Bacteria)
Mn2+ 35-40% inhibition Bacillus sp. (in: Bacteria)

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
additional information Km value for konjac flour is 7.5 mg/ml, for locust bean gum 11.67 mg/ml Bacillus sp. (in: Bacteria)

Organism

Organism UniProt Comment Textmining
Bacillus sp. (in: Bacteria)
-
-
-
Bacillus sp. (in: Bacteria) MSK-5
-
-
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
5383
-
50°C Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
glucomannan + H2O from konjac flour Bacillus sp. (in: Bacteria) ? products are a large amount of oligosaccharides with a degree of polymerizytion of 2-6 and a very small amount of monosaccharide ?
glucomannan + H2O from konjac flour Bacillus sp. (in: Bacteria) MSK-5 ? products are a large amount of oligosaccharides with a degree of polymerizytion of 2-6 and a very small amount of monosaccharide ?
locust bean gum + H2O
-
Bacillus sp. (in: Bacteria) ?
-
?
locust bean gum + H2O
-
Bacillus sp. (in: Bacteria) MSK-5 ?
-
?

Synonyms

Synonyms Comment Organism
Man5
-
Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
pH 6-9, 1 h, 70% residual activity Bacillus sp. (in: Bacteria)
65
-
stable below Bacillus sp. (in: Bacteria)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
Bacillus sp. (in: Bacteria)

pH Stability

pH Stability pH Stability Maximum Comment Organism
5 9
-
Bacillus sp. (in: Bacteria)