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Literature summary extracted from

  • Li, Z.; Li, B.; Gu, Z.; Du, G.; Wu, J.; Chen, J.
    Extracellular expression and biochemical characterization of alpha-cyclodextrin glycosyltransferase from Paenibacillus macerans (2010), Carbohydr. Res., 345, 886-892.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
2.4.1.19 EDTA 10 mM, 105% of initial activity Paenibacillus macerans

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.19 expression in Escherichia coli Paenibacillus macerans

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.19 Hg2+ 1 mM, 5% of initial activity Paenibacillus macerans
2.4.1.19 Ni2+ 1 mM, 58% of initial activity Paenibacillus macerans

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.19 additional information
-
 additional information kinetic data fit to Hill equation and lead to coefficients of 1.485 and 1.257 for the recombinant and the native enzyme, respectively Paenibacillus macerans

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.4.1.19 Ba2+ 0.5 mM, 125% of initial activity Paenibacillus macerans
2.4.1.19 Ca2+ 0.5 mM, 116% of initial activity Paenibacillus macerans
2.4.1.19 Zn2+ 0.5 mM, 118% of initial activity Paenibacillus macerans

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.19 72000
-
 1 * 72000, SDS-PAGE Paenibacillus macerans
2.4.1.19 75000
-
 gel filtration Paenibacillus macerans

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.19 Paenibacillus macerans
-
-
-
2.4.1.19 Paenibacillus macerans JBF05-01
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.19 recombinant enzyme Paenibacillus macerans

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.19 soluble starch
-
 Paenibacillus macerans alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin at the initial stage of the reaction, alpha-cyclodextrin is the main product. Subsequently, the proportion of beta-cyclodextrin increases and becomes the main product after prolonged incubation. After 10 h or 40 h of incubation, the conversion rates of starch into cyclodextrins are 36.8% or 42.3%, respectively ?
2.4.1.19 soluble starch
-
 Paenibacillus macerans JBF05-01 alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin at the initial stage of the reaction, alpha-cyclodextrin is the main product. Subsequently, the proportion of beta-cyclodextrin increases and becomes the main product after prolonged incubation. After 10 h or 40 h of incubation, the conversion rates of starch into cyclodextrins are 36.8% or 42.3%, respectively ?

Subunits

EC Number Subunits Comment Organism
2.4.1.19 monomer 1 * 72000, SDS-PAGE Paenibacillus macerans

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.19 45
-
 recombinant enzyme Paenibacillus macerans
2.4.1.19 50
-
 native enzyme Paenibacillus macerans

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.19 40 50 more than 95% of maximum activity, recombinant enzyme Paenibacillus macerans

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.19 40
-
 half-life about 8 h Paenibacillus macerans
2.4.1.19 45
-
 half-life about 1.25 h Paenibacillus macerans
2.4.1.19 50
-
 half-life about 0.5 h Paenibacillus macerans

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.19 additional information
-
 the enzymes are more active in glycine/NaOH buffer compared with Na2HPO4/NaH2PO4 buffer at the same pH Paenibacillus macerans
2.4.1.19 5.5
-
-
 Paenibacillus macerans

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.19 4 9.5 loss of cyclization activity above and below Paenibacillus macerans

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.19 6 9.5
-
 Paenibacillus macerans