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Literature summary extracted from

  • Arya, S.K.; Srivastava, S.K.
    Kinetics of immobilized cyclodextrin gluconotransferase produced by Bacillus macerans ATCC 8244 (2006), Enzyme Microb. Technol., 39, 507-510.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
2.4.1.19 Ca2+ 4 mM, 22% activation Paenibacillus macerans

General Stability

EC Number General Stability Organism
2.4.1.19 enzyme immobilized on alginate shows a high operational stability by retaining almost 75% of the initial activity after seventh use Paenibacillus macerans

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.19 starch substrate inhibition at 0.01 and 0.0055 mg starch/ml for free and immobilized enzyme Paenibacillus macerans

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.19 additional information
-
 additional information Km-value for starch: 0.0025 mg/ml (soluble enzyme), 0.0045 mg/ml (enzyme immobilized on alginate) Paenibacillus macerans

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
2.4.1.19 extracellular
-
 Paenibacillus macerans
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.4.1.19 Co2+ 10 mM, 28% inhibition Paenibacillus macerans
2.4.1.19 Cu2+ 10 mM, 20% inhibition Paenibacillus macerans
2.4.1.19 Fe2+ 10 mM, 58% inhibition Paenibacillus macerans
2.4.1.19 Hg2+ 10 mM, complete inhibition Paenibacillus macerans
2.4.1.19 Mg2+ 10 mM, 75% inhibition Paenibacillus macerans
2.4.1.19 Zn2+ 10 mM, 65% inhibition Paenibacillus macerans

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.19 Paenibacillus macerans
-
 ATCC 8244
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.19
-
 Paenibacillus macerans

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.19 60
-
 enzyme immobilized on alginate beads and soluble enzyme Paenibacillus macerans

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.19 40 80 40°C: immobilized enzyme shows about 55% of maximal activity, soluble enzyme about 65% of maximal activity, 80°C: immobilized enzyme shows about 50% loss of maximal activity, soluble enzyme shows about 70% of maximal activity Paenibacillus macerans

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.19 7.5
-
-
 Paenibacillus macerans

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.19 5 8 pH 5: soluble enzyme shows about 50% of maximal activity, soluble enzyme shows about 60% of maximal activity, pH 8: soluble enzyme shows 40% of maximal activity, immobilized enzyme shows about 50% of maximal activity Paenibacillus macerans

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
2.4.1.19 additional information
-
 additional information Ki-value for starch: 0.01 mg/ml (soluble enzyme), 0.0055 mg/ml (enzyme immobilized on alginate) Paenibacillus macerans