EC Number | Cloned (Comment) | Organism |
---|---|---|
2.4.1.19 | expression in Escherichia coli | Bacillus sp. (in: Bacteria) |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
2.4.1.19 | additional information | - |
additional information | - |
Bacillus sp. (in: Bacteria) |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 75000 | - |
x * 75000, SDS-PAGE | Bacillus sp. (in: Bacteria) |
2.4.1.19 | 75140 | - |
x * 75140, calculated from sequence | Bacillus sp. (in: Bacteria) |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
2.4.1.19 | Bacillus sp. (in: Bacteria) | Q5U9W0 | TS1-1 | - |
2.4.1.19 | Bacillus sp. (in: Bacteria) TS1-1 | Q5U9W0 | TS1-1 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
2.4.1.19 | recombinant | Bacillus sp. (in: Bacteria) |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.4.1.19 | starch | 86% beta-cyclodextrin and 14% of gamma-cyclodextrin are produced after 24 h incubation at 60°C, without adding any selective agent, in 0.1 M phosphate buffer | Bacillus sp. (in: Bacteria) | beta-cyclodextrin + gamma-cyclodextrin | - |
? | |
2.4.1.19 | starch | 86% beta-cyclodextrin and 14% of gamma-cyclodextrin are produced after 24 h incubation at 60°C, without adding any selective agent, in 0.1 M phosphate buffer | Bacillus sp. (in: Bacteria) TS1-1 | beta-cyclodextrin + gamma-cyclodextrin | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
2.4.1.19 | ? | x * 75000, SDS-PAGE | Bacillus sp. (in: Bacteria) |
2.4.1.19 | ? | x * 75140, calculated from sequence | Bacillus sp. (in: Bacteria) |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 60 | - |
and a second lower optimum at 80°C | Bacillus sp. (in: Bacteria) |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 50 | 90 | 50°C: about 45% of maximal activity, 90°C: about 35% of maximal activity | Bacillus sp. (in: Bacteria) |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 60 | - |
pH 6.0, 30 min, 5% loss of activity | Bacillus sp. (in: Bacteria) |
2.4.1.19 | 70 | - |
pH 6.0, 30°C, 10% loss of activity | Bacillus sp. (in: Bacteria) |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 6 | - |
- |
Bacillus sp. (in: Bacteria) |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 5 | 8 | pH 5.0: about 40% of maximal activity, pH 8.0: about 50% of maximal activity | Bacillus sp. (in: Bacteria) |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 7 | 9 | 60°C, 30 min, stable | Bacillus sp. (in: Bacteria) |