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Literature summary extracted from

  • Lee, C.K.; Le, Q.T.; Kim, Y.H.; Shim, J.H.; Lee, S.J.; Park, J.H.; Lee, K.P.; Song, S.H.; Auh, J.H.; Lee, S.J.; Park, K.H.
    Enzymatic synthesis and properties of highly branched rice starch amylose and amylopectin cluster (2008), J. Agric. Food Chem., 56, 126-131.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.133 synthesis production of highly branched amylopectin and amylose from enzymatically modified rice starch Geobacillus stearothermophilus

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.133 heterogenous expression in Bacillus subtilis host strain ISW1214 Geobacillus stearothermophilus

Protein Variants

EC Number Protein Variants Comment Organism
2.4.1.18 additional information production of highly branched amylopectin and amylose from rice starch in a multistep procedure using several different enzymes, for braching of amylose, the Bacillus subtilis 168 branching enzyme is used, analysis of the resulting structural changes, overview Bacillus subtilis
2.4.1.25 additional information enzymatic modification of rice starch to produce highly branched amylopectin and amylose using alpha-glucanotransferase and maltogenic amylase, overview Thermus scotoductus

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.18 Iodine
-
 Bacillus subtilis

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.133 starch + H2O Geobacillus stearothermophilus
-
 alpha-maltose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.18 Bacillus subtilis
-
-
-
2.4.1.18 Bacillus subtilis 168
-
-
-
2.4.1.25 Thermus scotoductus
-
-
-
3.2.1.133 Geobacillus stearothermophilus P19531 maltogenic alpha-amylase precursor, amyM gene
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.133 His-tagged protein purified via Ni-NTA colummns Geobacillus stearothermophilus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.133 additional information
-
 kinetic properties determined by amount of reducing sugars, assayed according to the dinitrosalicylic acid method Geobacillus stearothermophilus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.18 additional information the enzyme performs branching of amylose from Oryza sative starch, product identification and determination, overview Bacillus subtilis ?
-
 ?
2.4.1.18 additional information the enzyme performs branching of amylose from Oryza sative starch, product identification and determination, overview Bacillus subtilis 168 ?
-
 ?
2.4.1.25 additional information the enzyme acts on rice starch and amylopectin, the alpha-1,4 glucosidic linkage of the segment between amylopectin clusters is hydrolyzed with a rearrangement in the side-chain length distribution, the highly branched amylopectin cluster, HBAPC, and highly branched amylose, HBA contain significant numbers of branched maltooligosaccharide side chains, HBAPC and HBA show higher water solubility and stability against retrogradation than amylopectin clusters or branched amylose, overview Thermus scotoductus ?
-
 ?
3.2.1.133 starch + H2O
-
 Geobacillus stearothermophilus alpha-maltose + ?
-
 ?
3.2.1.133 starch + H2O utilization of BSMA for production of highly branched amylopectin and amylose from enzymatically modified rice starch, branching by transglycosylation mediated by BSMA, increased number of branched side chains in modified amylopectin clusters determined Geobacillus stearothermophilus alpha-maltose + ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.18 BBE
-
 Bacillus subtilis
2.4.1.25 alpha-glucanotransferase
-
 Thermus scotoductus
2.4.1.25 TSalphaGT
-
 Thermus scotoductus
3.2.1.133 BSMA
-
 Geobacillus stearothermophilus
3.2.1.133 glucan 1,4-alpha-maltohydrolase
-
 Geobacillus stearothermophilus
3.2.1.133 maltogenic amylase
-
 Geobacillus stearothermophilus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.18 30
-
 assay at Bacillus subtilis
2.4.1.25 75
-
 assay at Thermus scotoductus
3.2.1.133 50
-
 activity assay at Geobacillus stearothermophilus
3.2.1.133 55
-
 synthesis reaction performed for 12 h using 500 units/g substrate for transgylcosylation Geobacillus stearothermophilus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.25 7.5
-
 assay at Thermus scotoductus
3.2.1.133 6
-
 assay at, 50 mM sodium citrate buffer Geobacillus stearothermophilus