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Literature summary extracted from

  • Kim, J.Y.; Hur, S.H.; Hong, J.H.
    Purification and characterization of an alkaline cellulase from a newly isolated alkalophilic Bacillus sp. HSH-810 (2005), Biotechnol. Lett., 27, 313-316.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.4 Fe3+ 39% inhibition by 0.1 mM, 52% inhibition by 1 mM Bacillus sp. (in: Bacteria)
3.2.1.4 Hg2+ 21% inhibition at 1 mM Bacillus sp. (in: Bacteria)
3.2.1.4 Mg2+ 31% inhibition at 1 mM Bacillus sp. (in: Bacteria)
3.2.1.4 Mn2+ 54% inhibition at 0.1 mM, 71% inhibition at 1 mM Bacillus sp. (in: Bacteria)
3.2.1.4 Pb(CH3COO)2 34% inhibition at 1 mM Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.4 80000
-
 x * 80000, SDS-PAGE Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.4 Bacillus sp. (in: Bacteria)
-
-
-
3.2.1.4 Bacillus sp. (in: Bacteria) HSH-810
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.4
-
 Bacillus sp. (in: Bacteria)

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.4 71
-
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.4 carboxymethyl cellulose + H2O
-
 Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.4 carboxymethyl cellulose + H2O
-
 Bacillus sp. (in: Bacteria) HSH-810 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.4 ? x * 80000, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.4 50
-
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.4 50
-
 60 min, about 20% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 60
-
 60 min, more than 60% of the initial activity remains Bacillus sp. (in: Bacteria)
3.2.1.4 70
-
 60 min, about 60% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 80
-
 40 min, about 80% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 90
-
 20 min, about 90% loss of acfivity Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.4 10
-
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.4 8.5 12.5 pH 8.5: about 45% of maximal activity, pH 12.5: about 45% of maximal activity Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.4 1 2 5°C, 24 h, about 30% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 1 3 5°C, 24 h, about 80% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 4
-
 5°C, 24 h, about 40% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 5
-
 5°C, 24 h, about 30% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 6
-
 5°C, 24 h, about 15% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 7
-
 5°C, 24 h, about 5% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 8 9 5°C, 24 h, stable Bacillus sp. (in: Bacteria)
3.2.1.4 10
-
 5°C, 24 h, about 15% loss of activity Bacillus sp. (in: Bacteria)
3.2.1.4 11
-
 5°C, 24 h, about 25% loss of activity Bacillus sp. (in: Bacteria)