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Literature summary extracted from

  • Pazur, J.H.; Okada, S.
    The isolation and mode of action of a bacterial glucanosyltransferase (1968), J. Biol. Chem., 243, 4732-4738.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.25 70000 80000 sedimentation equilibrium Bacillus sp. (in: Bacteria)

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.4.1.25 maltopentaose + maltopentaose Bacillus sp. (in: Bacteria) metabolism of starch in the bacterium maltooligosaccharides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.25 Bacillus amyloliquefaciens
-
-
-
2.4.1.25 Bacillus sp. (in: Bacteria)
-
-
-
2.4.1.25 Bacillus subtilis
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.25
-
 Bacillus sp. (in: Bacteria)

Storage Stability

EC Number Storage Stability Organism
2.4.1.25 4°C, relatively stable at low temperatures, may be stored for many months in a cold room with relatively little loss of activity Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.25 maltoheptaose + maltopentaose
-
 Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
2.4.1.25 maltohexaose + maltopentaose
-
 Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
2.4.1.25 maltopentaose + maltopentaose
-
 Bacillus subtilis new oligosaccharides
-
 ?
2.4.1.25 maltopentaose + maltopentaose
-
 Bacillus amyloliquefaciens new oligosaccharides
-
 ?
2.4.1.25 maltopentaose + maltopentaose capable of transferring segments of 2 to 5 glucose residues linked by alpha-D-1-4 linkages from maltopentaose, higher molecular weight maltohomologues and starch to maltopentaose and other maltooligosaccharides Bacillus sp. (in: Bacteria) new oligosaccharides
-
 ?
2.4.1.25 maltopentaose + maltopentaose metabolism of starch in the bacterium Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
2.4.1.25 additional information glucose, maltose, maltotriose and maltotetraose are not acceptor molecules Bacillus sp. (in: Bacteria) ?
-
 ?
2.4.1.25 starch + maltopentaose
-
 Bacillus sp. (in: Bacteria) alpha-1,4-D-glucans
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.25 4
-
 quite stable at low temperatures Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.25 5
-
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.25 4 6
-
 Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.25 3 8 loses 40% of the activity at pH 3.0, 80% at pH 8.0 Bacillus sp. (in: Bacteria)