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Literature summary extracted from

  • Tanaka, T.; Oi, S.; Iizuka, M.; Yamamoto, T.
    Levansucrase of Bacillus subtilis (1978), Agric. Biol. Chem., 42, 323-326.
No PubMed abstract available

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.10 20000
-
 gel filtration Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.10 Bacillus subtilis
-
 var. saccharolyticus
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.10
-
 Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n
-
 Bacillus subtilis glucose + (2,6-beta-D-fructosyl)n+1
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.10 additional information
-
 at 0°C the enzyme is more productive over a period of 10 h, but the enzyme activity is higher at 37°C Bacillus subtilis
2.4.1.10
-
-
 at 0°C the enzyme is more productive over a peroid of 10 h, but the enzyme activity is higher at 37°C Bacillus subtilis
2.4.1.10 30
-
 assay at Bacillus subtilis
2.4.1.10 37
-
 at 0°C the enzyme is more productive over a peroid of 10 h, but the enzyme activity is higher at 37°C Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.10 45
-
 15 min, pH 7.0, loss of activity Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.10 6
-
 hydrolysis of sucrose to glucose and fructose Bacillus subtilis
2.4.1.10 7
-
 assay at Bacillus subtilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.10 3.5 7.5 4°C, stable Bacillus subtilis