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Literature summary extracted from

  • Stefanova, M.E.; Schwerdtfeger, R.; Antranikian, G.; Scandurra, R.
    Heat-stable pullulanase from Bacillus acidopullulyticus: characterization and refolding after guanidinium chloride-induced unfolding (1999), Extremophiles, 3, 147-152.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.41 bovine serum albumin assists reactivation after unfolding Bacillus acidopullulyticus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.41 Guanidine HCl unfolding of the enzyme Bacillus acidopullulyticus

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.41 Ca2+ enhances stability Bacillus acidopullulyticus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.41 97000
-
 gel filtration, SDS-PAGE Bacillus acidopullulyticus

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 acidopullulyticus branched polysaccharides maltooligosaccharides + maltose
-
 ?
3.2.1.41 pullulan + H2O Bacillus acidopullulyticus
-
 maltotriose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.41 Bacillus acidopullulyticus
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.41
-
 Bacillus acidopullulyticus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.41 commercial preparation promozym 200L Bacillus acidopullulyticus
-

Substrates and Products (Substrate)

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

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.41 60
-
 pH 5.5, after 60 min 55% loss of activity Bacillus acidopullulyticus
3.2.1.41 60
-
 sucrose, polyols, Na2SO4 stabilze enzyme Bacillus acidopullulyticus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.41 6
-
 91% loss of activity at 60°C for 30 min Bacillus acidopullulyticus