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Literature summary extracted from

  • Mäntsälä, P.; Puntala, M.
    Comparison of levansucrase from Bacillus subtilis and from Bacillus amyloliquefaciens (1982), FEMS Microbiol. Lett., 13, 395-399.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.10 dithiothreitol complete inhibition at 1 mM Bacillus amyloliquefaciens
2.4.1.10 dithiothreitol complete inhibition at 1 mM Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.10 14
-
 sucrose
-
 Bacillus subtilis
2.4.1.10 19
-
 sucrose
-
 Bacillus amyloliquefaciens

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
2.4.1.10 extracellular
-
 Bacillus subtilis
-
-
2.4.1.10 extracellular
-
 Bacillus amyloliquefaciens
-
-
2.4.1.10 membrane associated Bacillus subtilis 16020
-
2.4.1.10 membrane associated Bacillus amyloliquefaciens 16020
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.10 additional information
-
 amino acid composition Bacillus subtilis
2.4.1.10 additional information
-
 amino acid composition Bacillus amyloliquefaciens
2.4.1.10 50000 52000 extracellular and membrane-associated enzyme forms, SDS-PAGE, gel filtration Bacillus subtilis
2.4.1.10 50000 52000 extracellular and membrane-associated enzyme forms, SDS-PAGE, gel filtration Bacillus amyloliquefaciens
2.4.1.10 52000
-
 1 * 52000, extracellular and membrane-associated form, SDS-PAGE Bacillus subtilis
2.4.1.10 52000
-
 1 * 52000, extracellular and membrane-associated form, SDS-PAGE Bacillus amyloliquefaciens

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n Bacillus subtilis activity is affected by sacU mutation glucose + (2,6-beta-D-fructosyl)n+1
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n Bacillus amyloliquefaciens activity is affected by sacU mutation glucose + (2,6-beta-D-fructosyl)n+1
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n Bacillus subtilis QB127 activity is affected by sacU mutation glucose + (2,6-beta-D-fructosyl)n+1
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.10 Bacillus amyloliquefaciens
-
 strain ATCC 23350
-
2.4.1.10 Bacillus subtilis
-
-
-
2.4.1.10 Bacillus subtilis QB127
-
-
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.4.1.10 203
-
 purified enzyme Bacillus subtilis
2.4.1.10 415
-
 purified enzyme Bacillus amyloliquefaciens

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
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n
-
 Bacillus amyloliquefaciens glucose + (2,6-beta-D-fructosyl)n+1
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n activity is affected by sacU mutation Bacillus subtilis glucose + (2,6-beta-D-fructosyl)n+1
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n activity is affected by sacU mutation Bacillus amyloliquefaciens glucose + (2,6-beta-D-fructosyl)n+1
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n
-
 Bacillus subtilis QB127 glucose + (2,6-beta-D-fructosyl)n+1
-
 ?
2.4.1.10 sucrose + (2,6-beta-D-fructosyl)n activity is affected by sacU mutation Bacillus subtilis QB127 glucose + (2,6-beta-D-fructosyl)n+1
-
 ?

Subunits

EC Number Subunits Comment Organism
2.4.1.10 monomer 1 * 52000, extracellular and membrane-associated form, SDS-PAGE Bacillus subtilis
2.4.1.10 monomer 1 * 52000, extracellular and membrane-associated form, SDS-PAGE Bacillus amyloliquefaciens

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.10 25
-
 assay at Bacillus subtilis
2.4.1.10 25
-
 assay at Bacillus amyloliquefaciens

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.10 50
-
 t1/2: 9 min Bacillus amyloliquefaciens
2.4.1.10 50
-
 t1/2: 4 min Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.10 5.6 6
-
 Bacillus subtilis
2.4.1.10 6 6.2
-
 Bacillus amyloliquefaciens