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 | 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 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 | UniProt | Comment | Textmining |
---|---|---|---|
Bacillus sp. (in: Bacteria) | - |
- |
- |
Bacillus sp. (in: Bacteria) MSK-5 | - |
- |
- |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
5383 | - |
50°C | Bacillus sp. (in: Bacteria) |
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 | Comment | Organism |
---|---|---|
Man5 | - |
Bacillus sp. (in: Bacteria) |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
- |
Bacillus sp. (in: Bacteria) |
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 Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | - |
- |
Bacillus sp. (in: Bacteria) |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5 | 9 | - |
Bacillus sp. (in: Bacteria) |