Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Wang, H.; Zhou, W.; Li, H.; Rie, B.; Piao, C.
    Improved activity of beta-cyclodextrin glycosyltransferase from Bacillus sp. N-227 via mutagenesis of the conserved residues (2017), 3 Biotech, 7, 149 .
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.19 expressed in Escherichia coli BL21(DE3) cells Bacillus sp. N-227

Protein Variants

EC Number Protein Variants Comment Organism
2.4.1.19 D355R the mutant shows 164% of wild type activity, and the mutation does not have significant negative effect on stability when compared to the wild type Bacillus sp. N-227
2.4.1.19 R254F the mutant shows 196% of wild type activity, and the mutation does not have significant negative effect on stability when compared to the wild type Bacillus sp. N-227
2.4.1.19 Y127F the mutant shows 210% of wild type activity, and the mutation does not have significant negative effect on stability when compared to the wild type Bacillus sp. N-227

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.19 15.3
-
 soluble corn starch mutant enzyme Y127F, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 17.4
-
 soluble corn starch mutant enzyme D355R, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 17.8
-
 soluble corn starch mutant enzyme R254F, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 19.2
-
 soluble corn starch wild type enzyme, at pH 6.0 and 60°C Bacillus sp. N-227

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.19 Bacillus sp. N-227 Q197W1
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.19 His-tag affinity column chromatography Bacillus sp. N-227

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.19 soluble corn starch + glycosyl acceptor
-
 Bacillus sp. N-227 beta-cyclodextrin
-
 ?

Subunits

EC Number Subunits Comment Organism
2.4.1.19 ? x * 70000, SDS-PAGE Bacillus sp. N-227
2.4.1.19 ? x * 66400, calculated from amino acid sequence Bacillus sp. N-227

Synonyms

EC Number Synonyms Comment Organism
2.4.1.19 beta-CGTase
-
 Bacillus sp. N-227
2.4.1.19 beta-cyclodextrin glucosyltransferase
-
 Bacillus sp. N-227

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.19 60
-
-
 Bacillus sp. N-227

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.19 30 60 at temperatures from 30 to 60°C, the enzyme retains at least 90% of the original activity for at least 1 h. The residual activity at 70°C is about 40%, and the activity decreases to 25% at 80°C Bacillus sp. N-227

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
2.4.1.19 70
-
 soluble corn starch wild type enzyme, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 71.37
-
 soluble corn starch mutant enzyme D355R, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 72
-
 soluble corn starch mutant enzyme R254F, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 73.4
-
 soluble corn starch mutant enzyme Y127F, at pH 6.0 and 60°C Bacillus sp. N-227

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.19 6
-
-
 Bacillus sp. N-227

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.19 5 7 the enzyme is stable for at least 60 min across a wide pH range of 5.0-7.0. The enzyme becomes unstable at higher pH as indicated by the residual activity dropping from 85% at pH 8.0 to less than 30% at pH 10.0 Bacillus sp. N-227

kcat/KM [mM/s]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
2.4.1.19 3.65
-
 soluble corn starch wild type enzyme, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 4.04
-
 soluble corn starch mutant enzyme R254F, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 4.1
-
 soluble corn starch mutant enzyme D355R, at pH 6.0 and 60°C Bacillus sp. N-227
2.4.1.19 4.8
-
 soluble corn starch mutant enzyme Y127F, at pH 6.0 and 60°C Bacillus sp. N-227