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Literature summary extracted from

  • Takasaki, Y.
    Purification and enzymatic properties of beta-amylase and pullulanase from Bacillus cereus var. mycoides (1976), Agric. Biol. Chem., 40, 1523-1530.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.2 Ag2+
-
 Bacillus cereus
3.2.1.2 Cu2+
-
 Bacillus cereus
3.2.1.2 Fe2+
-
 Bacillus cereus
3.2.1.2 Hg2+ HgCl2 Bacillus cereus
3.2.1.2 PCMB cysteine reactivates Bacillus cereus
3.2.1.41 Ag+
-
 Bacillus cereus
3.2.1.41 Fe2+
-
 Bacillus cereus
3.2.1.41 Hg2+
-
 Bacillus cereus
3.2.1.41 p-chloromercuribenzoate
-
 Bacillus cereus

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.41 extracellular
-
 Bacillus cereus
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.2 35000
-
 gel filtration Bacillus cereus
3.2.1.41 110000
-
 gel filtration Bacillus cereus

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.41 amylopectin + H2O Bacillus cereus branched polysaccharides maltooligosaccharides + maltose
-
 ?
3.2.1.41 pullulan + H2O Bacillus cereus
-
 maltotriose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Bacillus cereus
-
 var. mycoides
-
3.2.1.41 Bacillus cereus
-
 var. mycoides
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.2
-
 Bacillus cereus
3.2.1.41
-
 Bacillus cereus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.2 additional information
-
-
 Bacillus cereus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 amylopectin + H2O
-
 Bacillus cereus beta-maltose + ?
-
 ?
3.2.1.2 amylose + H2O
-
 Bacillus cereus beta-maltose
-
 ?
3.2.1.2 glycogen + H2O
-
 Bacillus cereus beta-maltose
-
 ?
3.2.1.2 starch + H2O
-
 Bacillus cereus maltose + ?
-
 ?
3.2.1.41 amylopectin + H2O
-
 Bacillus cereus maltooligosaccharides + maltose
-
 ?
3.2.1.41 amylopectin + H2O branched polysaccharides Bacillus cereus maltooligosaccharides + maltose
-
 ?
3.2.1.41 glycogen beta-limit dextrin + H2O
-
 Bacillus cereus maltotriose + maltose + maltosetetraose
-
 ?
3.2.1.41 pullulan + H2O
-
 Bacillus cereus maltotriose + ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.41 pullulanase type II hydrolyzes (1-6)-alpha-D-glucosidic linkages in pullulan and (1-4)-alpha-linkages in other polysaccharides Bacillus cereus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.2 50
-
-
 Bacillus cereus
3.2.1.41 50
-
-
 Bacillus cereus

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.2 28 61 28°C: about 40% of maximal activity, 61°C: about 30% of maximal activity Bacillus cereus
3.2.1.41 60
-
 pullulan Bacillus cereus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.2 50
-
 10 min, stable below Bacillus cereus
3.2.1.41 50
-
 instable above Bacillus cereus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.2 7
-
-
 Bacillus cereus
3.2.1.41 6
-
-
 Bacillus cereus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.2 4.5 8.5 pH 4.5: about 40% of maximal activity, pH 8.5: about 60% of maximal activity Bacillus cereus
3.2.1.41 5 10
-
 Bacillus cereus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.41 5 9
-
 Bacillus cereus