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Literature summary extracted from

  • Yu, S.; Christensen, T.M.I.E.; Kragh, K.M.; Bojsen, K.; Marcussen, J.
    Efficient purification, characterization and partial amino acid sequencing of two alpha-1,4-glucan lyases from fungi (1997), Biochim. Biophys. Acta, 1339, 311-320.
    View publication on PubMed

General Stability

EC Number General Stability Organism
4.2.2.13 glycogen stabilizes at higher temperatures Morchella costata
4.2.2.13 glycogen stabilizes at higher temperatures Morchella vulgaris
4.2.2.13 less than 10% loss of activity by freezing at -20°C overnight and thawing, at a protein concentration of 0.07 mg/ml in 15 mM NaCl Morchella costata
4.2.2.13 less than 10% loss of activity by freezing at -20°C overnight and thawing, at a protein concentration of 0.07 mg/ml in 15 mM NaCl Morchella vulgaris

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.13 acarbose
-
 Morchella costata
4.2.2.13 deoxynojirimycin with amylopectin or glycogen as substrate Morchella costata
4.2.2.13 glucose with amylopectin as substrate. No effect with glycogen as substrate Morchella costata
4.2.2.13 maltitol with amylopectin or glycogen as substrate Morchella costata
4.2.2.13 methyl alpha-glucoside with glycogen as substrate Morchella costata
4.2.2.13 PCMB with amylopectin or glycogen as substrate Morchella costata

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.13 Morchella costata
-
-
-
4.2.2.13 Morchella vulgaris
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
4.2.2.13 no glycoprotein no detectable amount of carbohydrate Morchella costata
4.2.2.13 no glycoprotein no detectable amount of carbohydrate Morchella vulgaris

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.13
-
 Morchella costata
4.2.2.13
-
 Morchella vulgaris

Storage Stability

EC Number Storage Stability Organism
4.2.2.13 4°C, bis-Tris propane-HCl buffer, pH 7.0, stable for several days Morchella costata
4.2.2.13 4°C, bis-Tris propane-HCl buffer, pH 7.0, stable for several days Morchella vulgaris

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.13 Amylopectin
-
 Morchella costata Glucose + 1,5-anhydro-D-fructose
-
 ?
4.2.2.13 Amylopectin
-
 Morchella vulgaris Glucose + 1,5-anhydro-D-fructose
-
 ?
4.2.2.13 Glycogen best substrate Morchella costata ?
-
 ?
4.2.2.13 Glycogen best substrate Morchella vulgaris ?
-
 ?
4.2.2.13 Maltosaccharides
-
 Morchella costata Glucose + 1,5-anhydro-D-fructose
-
 ?
4.2.2.13 Maltosaccharides
-
 Morchella vulgaris Glucose + 1,5-anhydro-D-fructose
-
 ?
4.2.2.13 Maltose
-
 Morchella costata Glucose + 1,5-anhydro-D-fructose
-
 ?
4.2.2.13 Maltose
-
 Morchella vulgaris Glucose + 1,5-anhydro-D-fructose
-
 ?
4.2.2.13 additional information no activity towards glucans with alpha-1,1-linkages, alpha-1,3-linkages or alpha-1,6-linkages Morchella costata ?
-
 ?
4.2.2.13 additional information no activity towards glucans with alpha-1,1-linkages, alpha-1,3-linkages or alpha-1,6-linkages Morchella vulgaris ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.13 37
-
 amylopectin as substrate Morchella costata
4.2.2.13 40
-
 glycogen as substrate Morchella costata
4.2.2.13 43
-
 amylopectin as substrate Morchella vulgaris
4.2.2.13 48
-
 glycogen as substrate Morchella vulgaris

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
4.2.2.13 25 60 25°C: about 40% of maximal activity, 60°C: about 40% of maximal activity, glycogen as substrate Morchella vulgaris
4.2.2.13 25 55 25°C: about 60% of maximal activity, 55°C: about 55% of maximal activity, glycogen as substrate Morchella costata

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.13 6.5
-
-
 Morchella costata
4.2.2.13 6.5
-
-
 Morchella vulgaris

pH Range

EC Number pH Minimum pH Maximum Comment Organism
4.2.2.13 4.5 8 pH 4.5: about 40% of maximal activity, pH 8.0: about 55% of maximal activity Morchella costata
4.2.2.13 5 8 pH 5.0: about 60% of maximal activity, pH 8.0: about 50% of maximal activity Morchella vulgaris