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Literature summary extracted from

  • Kim, E.; Ryu, S.; Bae, H.; Huong, N.; Lee, S.
    Biochemical characterisation of a glycogen branching enzyme from Streptococcus mutans: Enzymatic modification of starch (2008), Food Chem., 110, 979-984.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.18 expression in Escherichia coli BL21 Streptococcus mutans

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.18 74000
-
SDS-PAGE Streptococcus mutans

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.18 Streptococcus mutans Q8DT52
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.18 His-tag affinity column chromatography Streptococcus mutans

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.18 amylose assay at pH 5.0, 37°C Streptococcus mutans ?
-
?
2.4.1.18 starch assay at pH 5.0, 37°C Streptococcus mutans ?
-
?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.18 alpha-1,4-glucan branching enzyme
-
Streptococcus mutans
2.4.1.18 glycogen branching enzyme
-
Streptococcus mutans
2.4.1.18 SmGBE
-
Streptococcus mutans

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.18 37
-
assay at Streptococcus mutans

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.18 40
-
above 40°C enzyme inactivated after incubation time of 1 h Streptococcus mutans

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.18 5
-
-
Streptococcus mutans

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.18 4.5 6
-
Streptococcus mutans

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.18 4 8 relatively stable during 1 h of incubation Streptococcus mutans