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Literature summary extracted from

  • Takata, H.; Akiyama, T.; Kajiura, H.; Kakutani, R.; Furuyashiki, T.; Tomioka, E.; Kojima, I.; Kuriki, T.
    Application of branching enzyme in starch processing (2010), Biocatal. Biotransform., 28, 60-63.
No PubMed abstract available

Application

EC Number Application Comment Organism
2.4.1.18 food industry starch processiong to synthesize a food ingredient, highly branched cyclic dextrin Geobacillus stearothermophilus
2.4.1.18 food industry analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin Geobacillus stearothermophilus
2.4.1.18 food industry analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus Bacillus cereus
2.4.1.18 food industry analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris Phaseolus vulgaris

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.18 Bacillus cereus
-
-
-
2.4.1.18 Geobacillus stearothermophilus
-
-
-
2.4.1.18 Phaseolus vulgaris
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.18 amylopectin
-
 Phaseolus vulgaris ? enzyme catalyzes cyclization of amylopectin, the amount of short chains with a degree of polymerization of 6-8 is significantly increased compared to reaction products of Bacillus stearothermophilus enzyme ?
2.4.1.18 amylopectin
-
 Geobacillus stearothermophilus ? enzyme efficiently cyclizes the inner chain of amylopectin to degrade the molecule. The degradation stopps when the molecular mass of the product reaches about 150 kDa ?
2.4.1.18 amylopectin
-
 Bacillus cereus ? the amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Bacillus cereus ?
2.4.1.18 amylopectin
-
 Phaseolus vulgaris highly branched cyclic dextrin
-
 ?
2.4.1.18 amylopectin
-
 Geobacillus stearothermophilus highly branched cyclic dextrin
-
 ?
2.4.1.18 amylopectin
-
 Bacillus cereus highly branched cyclic dextrin
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.18 (1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase
-
 Phaseolus vulgaris
2.4.1.18 (1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase
-
 Geobacillus stearothermophilus
2.4.1.18 (1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase
-
 Bacillus cereus
2.4.1.18 BE
-
 Phaseolus vulgaris
2.4.1.18 BE
-
 Geobacillus stearothermophilus
2.4.1.18 BE
-
 Bacillus cereus
2.4.1.18 glucan transferase
-
 Phaseolus vulgaris
2.4.1.18 glucan transferase
-
 Geobacillus stearothermophilus
2.4.1.18 glucan transferase
-
 Bacillus cereus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.18 30
-
-
 Phaseolus vulgaris
2.4.1.18 30
-
-
 Bacillus cereus
2.4.1.18 50
-
-
 Geobacillus stearothermophilus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.18 7
-
-
 Phaseolus vulgaris
2.4.1.18 7.5
-
-
 Geobacillus stearothermophilus
2.4.1.18 7.5
-
-
 Bacillus cereus