EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
2.4.1.19 | light | illumination of the enzyme with white, linearly polarized light and at constant 25°C increases the enzyme activity producing a mixture of alpha-, beta-, and gamma-cyclodextrins. At a high enzyme concentration of 0.64 U/cm3, regardless the illumination time, formation of beta-cyclodextrin predominates. The highest yield of beta-cyclodextrin is afforded after 1 h illumination, but 2 h illumination leads to a significant increase in the yield of gamma-cyclodextrin | Thermoanaerobacter sp. |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
2.4.1.19 | Thermoanaerobacter sp. | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
2.4.1.19 | commercial preparation | - |
Thermoanaerobacter sp. | - |
EC Number | Storage Stability | Organism |
---|---|---|
2.4.1.19 | three-months storage of enzyme at 4°C and illuminated with white, linearly polarized light does not reduce the enhanced enzyme activity | Thermoanaerobacter sp. |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.4.1.19 | additional information | cyclodextrin glycosyltransferase produces a mixture of alpha-, beta-, and gamma-cyclodextrins from starch | Thermoanaerobacter sp. | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
2.4.1.19 | CGTase | - |
Thermoanaerobacter sp. |
2.4.1.19 | cyclodextrin glucosyltransferase | - |
Thermoanaerobacter sp. |
2.4.1.19 | More | CGTase belongs to the glycoside hydrolase family 13 or alpha-amylase family | Thermoanaerobacter sp. |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 37 | - |
assay at | Thermoanaerobacter sp. |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
2.4.1.19 | 6 | - |
assay at | Thermoanaerobacter sp. |