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Literature summary extracted from

  • Liu, J.; Liu, Y.; Yan, F.; Jiang, Z.; Yang, S.; Yan, Q.
    Gene cloning, functional expression and characterisation of a novel type I pullulanase from Paenibacillus barengoltzii and its application in resistant starch production (2016), Protein Expr. Purif., 121, 22-30 .
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.41 food industry useful in starch industries. The addition of the enzyme in gelatinized rice and maize starches significantly increases the resistant starch type 3 yields (RS3). RS3 is of great importance for nutritionists and food industry, due to its reduced levels of plasma glucose and insulin, increased faecal bulk, and short-chain fatty acid production through fermentation in the large intestine Paenibacillus barengoltzii

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.41 heterologously expressed in Escherichia coli as an intracellular soluble protein Paenibacillus barengoltzii

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.41 Ag+ 1 mM, 84% loss of activity Paenibacillus barengoltzii
3.2.1.41 Cu2+ 1 mM, 82% loss of activity Paenibacillus barengoltzii
3.2.1.41 Hg2+ 1 mM, 99% loss of activity Paenibacillus barengoltzii
3.2.1.41 Sn2+ 1 mM, 87% loss of activity Paenibacillus barengoltzii

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.41 Co2+ 1 mM, 1.6fold activation Paenibacillus barengoltzii
3.2.1.41 Cr2+ 1 mM, 1.1fold activation Paenibacillus barengoltzii
3.2.1.41 Fe3+ 1 mM, 1.4fold activation Paenibacillus barengoltzii
3.2.1.41 K+ 1 mM, 1.2fold activation Paenibacillus barengoltzii
3.2.1.41 Mg2+ 1 mM, 1.1fold activation Paenibacillus barengoltzii
3.2.1.41 Ni2+ 1 mM, 1.1fold activation Paenibacillus barengoltzii

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.41 75000
-
 SDS-PAGE Paenibacillus barengoltzii
3.2.1.41 75093
-
 calculated from sequence Paenibacillus barengoltzii
3.2.1.41 78000
-
 gel filtration Paenibacillus barengoltzii

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.41 Paenibacillus barengoltzii A0A0C5GWS2
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.41 recombinant enzyme Paenibacillus barengoltzii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.41 amylopectin + H2O 12% of the activity compared to pullulan Paenibacillus barengoltzii ?
-
 ?
3.2.1.41 pullulan + H2O the enzyme exhibits strict substrate specificity towards pullulan, but shows relatively low activity towards amylopectin and no activity towards other tested polysaccharides Paenibacillus barengoltzii maltotriose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.41 monomer 1 * 75000, SDS-PAGE Paenibacillus barengoltzii

Synonyms

EC Number Synonyms Comment Organism
3.2.1.41 PbPulA
-
 Paenibacillus barengoltzii

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.41 50
-
-
 Paenibacillus barengoltzii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.41 40 55 40°C: about 45% of maximal activity, 55°C: about 30% of maximal activity Paenibacillus barengoltzii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.41 40
-
 thermal denaturing half-lives: 501 min Paenibacillus barengoltzii
3.2.1.41 45
-
 thermal denaturing half-lives: 253 min Paenibacillus barengoltzii
3.2.1.41 50
-
 thermal denaturing half-lives: 33 min Paenibacillus barengoltzii

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.2.1.41 additional information
-
 pullulan Km-value: 2.94 mg/ml, pH 5.5, 50°C Paenibacillus barengoltzii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.41 5.5
-
-
 Paenibacillus barengoltzii

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.41 5.5 10.5 30 min, enzyme retains more than 80% of its activity Paenibacillus barengoltzii

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.41 Paenibacillus barengoltzii calculated from sequence
-
 5.22