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Literature summary extracted from

  • Thiemann, V.; Donges, C.; Prowe, S.G.; Sterner, R.; Antranikian, G.
    Characterisation of a thermoalkali-stable cyclodextrin glycosyltransferase from the anaerobic thermoalkaliphilic bacterium Anaerobranca gottschalkii (2004), Arch. Microbiol., 182, 226-235.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.19 expression in Escherichia coli Anaerobranca gottschalkii

General Stability

EC Number General Stability Organism
2.4.1.19 Ca2+ stabilizes against thermal inactivation, 5 mM CaCl2 shifts the apparent melting point from 60°C to 69°C Anaerobranca gottschalkii
2.4.1.19 high substrate concentrations stabilize against thermal inactivation Anaerobranca gottschalkii

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.19 78000
-
x * 78000, SDS-PAGE Anaerobranca gottschalkii

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.19 Anaerobranca gottschalkii
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.19 recombinant Anaerobranca gottschalkii

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.4.1.19 308
-
-
Anaerobranca gottschalkii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.19 amylopectin + glycosyl acceptor alpha-cyclodextrin is preferentially produced. With a longer incubation period, the alpha-cyclodextrin to beta-cyclodextrin ratio declines Anaerobranca gottschalkii alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin larger cyclodextrins (>8 glucose units) are formed in the initial reaction period ?
2.4.1.19 amylose + glycosyl acceptor alpha-cyclodextrin is preferentially produced. With a longer incubation period, the alpha-cyclodextrin to beta-cyclodextrin ratio declines Anaerobranca gottschalkii alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin larger cyclodextrins (>8 glucose units) are formed in the initial reaction period ?
2.4.1.19 additional information increasing substrate concentrations (0.5%-20.0%) and glucans containing branching points (alpha-1,6-glycosidic linkages) shift the product pattern to: beta-cyclodextrin > alpha-cyclodextrin > gamma-cyclodextrin Anaerobranca gottschalkii ?
-
?
2.4.1.19 native starch + glycosyl acceptor alpha-cyclodextrin is preferentially produced. With a longer incubation period, the alpha-cyclodextrin to beta-cyclodextrin ratio declines Anaerobranca gottschalkii alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin larger cyclodextrins (>8 glucose units) are formed in the initial reaction period ?

Subunits

EC Number Subunits Comment Organism
2.4.1.19 ? x * 78000, SDS-PAGE Anaerobranca gottschalkii

Synonyms

EC Number Synonyms Comment Organism
2.4.1.19 CGTase
-
Anaerobranca gottschalkii

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.19 65
-
-
Anaerobranca gottschalkii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.19 55 70 55°C: about 75% of maximal activity, 70°C: about 90% of maximal activity Anaerobranca gottschalkii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.19 60
-
5 mM CaCl2 shifts the apparent melting point from 60°C to 69°C Anaerobranca gottschalkii
2.4.1.19 69
-
5 mM CaCl2 shifts the apparent melting point from 60°C to 69°C Anaerobranca gottschalkii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.19 6 9
-
Anaerobranca gottschalkii

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.19 5 10 pH 5.0: about 70% of maximal activity, pH 10.0: about 50% of maximal activity Anaerobranca gottschalkii