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Literature summary extracted from

  • Zhang, B.; Liu, Y.; Yang, H.; Yan, Q.; Yang, S.; Jiang, Z.Q.; Li, S.
    Biochemical properties and application of a novel beta-1,3-1,4-glucanase from Paenibacillus barengoltzii (2017), Food Chem., 234, 68-75 .
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.73 brewing the enzyme is a candidate for the production of beta-gluco-oligosaccharides and in brewing industry Paenibacillus barengoltzii
3.2.1.73 food industry enzyme can promote mashing with a reduced filtration time (14.0%) and viscosity (3.4%) Paenibacillus barengoltzii

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.73 expressed in Escherichia coli BL21(DE3) cells Paenibacillus barengoltzii
3.2.1.73 expression in Escherichia coli Paenibacillus barengoltzii

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.73 Ag+ 12.9% residual activity at 1 mM; strong inhibition Paenibacillus barengoltzii
3.2.1.73 Hg2+ 14.7% residual activity at 1 mM; strong inhibition Paenibacillus barengoltzii

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.73 Mg2+ slight activation Paenibacillus barengoltzii
3.2.1.73 Mg2+ slightly activated by 1 mM Mg2+ (110.3%) Paenibacillus barengoltzii
3.2.1.73 Na+ slight activation Paenibacillus barengoltzii
3.2.1.73 Na+ slightly activated by 1 mM Na+ (106.9%) Paenibacillus barengoltzii

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.73 Paenibacillus barengoltzii
-
-
-
3.2.1.73 Paenibacillus barengoltzii CAU904
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.73 Ni-IDA Sepharose resin column chromatography Paenibacillus barengoltzii
3.2.1.73 recombinant protein Paenibacillus barengoltzii

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.73 431.8
-
 substrate barley beta-glucan, pH 6.0, 55°C Paenibacillus barengoltzii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.73 barley beta-glucan + H2O 100% activity Paenibacillus barengoltzii ?
-
 ?
3.2.1.73 barley beta-glucan + H2O 100% activity Paenibacillus barengoltzii CAU904 ?
-
 ?
3.2.1.73 barley beta-glucan + H2O
-
 Paenibacillus barengoltzii beta-glucan oligosaccharides
-
 ?
3.2.1.73 laminarin + H2O 20.5% activity compared to barley beta-glucan Paenibacillus barengoltzii ?
-
 ?
3.2.1.73 laminarin + H2O 20.5% activity compared to barley beta-glucan Paenibacillus barengoltzii CAU904 ?
-
 ?
3.2.1.73 lichenin + H2O 49.8% activity compared to barley beta-glucan Paenibacillus barengoltzii ?
-
 ?
3.2.1.73 lichenin + H2O 50% of the activity with barley beta-glucan Paenibacillus barengoltzii ?
-
 ?
3.2.1.73 lichenin + H2O 49.8% activity compared to barley beta-glucan Paenibacillus barengoltzii CAU904 ?
-
 ?
3.2.1.73 lichenin + H2O 50% of the activity with barley beta-glucan Paenibacillus barengoltzii CAU904 ?
-
 ?
3.2.1.73 additional information no detectable hydrolysis activity is observed towards xylan, pullulan, soluble starch, carboxymethyl cellulose, and artificially synthesized 4-nitrophenyl-glycosides Paenibacillus barengoltzii ?
-
 ?
3.2.1.73 additional information no detectable hydrolysis activity is observed towards xylan, pullulan, soluble starch, carboxymethyl cellulose, and artificially synthesized 4-nitrophenyl-glycosides Paenibacillus barengoltzii CAU904 ?
-
 ?
3.2.1.73 oat beta-glucan + H2O 92.3% activity compared to barley beta-glucan Paenibacillus barengoltzii ?
-
 ?
3.2.1.73 oat beta-glucan + H2O 92% of the activity with barley beta-glucan Paenibacillus barengoltzii beta-glucan oligosaccharides
-
 ?
3.2.1.73 oat bran + H2O
-
 Paenibacillus barengoltzii ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.73 ? x * 44000, SDS-PAGE Paenibacillus barengoltzii

Synonyms

EC Number Synonyms Comment Organism
3.2.1.73 Bglu16A
-
 Paenibacillus barengoltzii
3.2.1.73 endo-beta-1,3-1,4-glucanase
-
 Paenibacillus barengoltzii

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.73 55
-
-
 Paenibacillus barengoltzii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.73 40 60 about 50% activity at 40°C, about 65% activity at 45°C, about 80% activity at 50°C, 100% activity at 55°C, about 75% activity at 60°C, about 15% activity at 65°C Paenibacillus barengoltzii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.73 40 55 the enzyme remains stable between 40 and 55°C after 30 min incubation Paenibacillus barengoltzii
3.2.1.73 55
-
 stable up to Paenibacillus barengoltzii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.73 6
-
-
 Paenibacillus barengoltzii

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.73 4 8 more than 50% activity between pH 4.0 and 8.0 Paenibacillus barengoltzii

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.73 3.5 9
-
 Paenibacillus barengoltzii
3.2.1.73 3.5 8.5 the enzyme remains stable between pH 3.5 and 8.5 after 30 min incubation Paenibacillus barengoltzii