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Literature summary extracted from

  • Xu, Q.; Cao, Y.; Ma, X.; Liu, L.; Wu, H.; Song, T.; Xu, H.; Qiao, D.; Cao, Y.
    Purification and characterization of a novel glycogen branching enzyme from Paenibacillus sp. SSG-1 and its application in wheat bread making (2016), Food Sci. Technol. Res., 22, 655-664 .
No PubMed abstract available

Application

EC Number Application Comment Organism
2.4.1.18 food industry addition of enzyme to wheat bread increases specific volume and decreases crumb firmness during bread storage. In addition, the enzyme can significantly retard the retrogradation and improve the quality of bread Paenibacillus sp. SSG-1

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.18 expressed in Escherichia coli BL21(DE3) cells Paenibacillus sp. SSG-1

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.18 2-mercaptoethanol 29.65% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Ba2+ 84.11% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Co2+ 42.7% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Cu2+ 0.25% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Mn2+ 80.46% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Ni2+ 4.24% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Pb2+ 26.26% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 phenylmethylsulfonyl fluoride 70.88% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Urea 92.02% residual activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Zn2+ 0.8% residual activity at 1 mM Paenibacillus sp. SSG-1

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.4.1.18 Ca2+ 130.68% activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 dithiothreitol 116.92% activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 EDTA 115.43 activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Fe2+ 117.2% activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 K+ 129.79% activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 Li+ 121.74% activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 additional information not influenced by 1 mM Mg2+ Paenibacillus sp. SSG-1
2.4.1.18 Na+ 132.47% activity at 1 mM Paenibacillus sp. SSG-1
2.4.1.18 SDS 108.94% activity at 1 mM Paenibacillus sp. SSG-1

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.18 Paenibacillus sp. SSG-1 A0A0S3TVE8
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.18 Ni-NTA column chromatography Paenibacillus sp. SSG-1

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.18 amylopectin 61.16% activity compared to amylose Paenibacillus sp. SSG-1 amylopectin containing alpha-1,6-glucosidic linkages
-
?
2.4.1.18 amylose 100% activity Paenibacillus sp. SSG-1 amylose containing alpha-1,6-glucosidic linkages
-
?
2.4.1.18 beta-cyclodextrin 22.82% activity compared to amylose Paenibacillus sp. SSG-1 ?
-
?
2.4.1.18 corn starch 32.16% activity compared to amylose Paenibacillus sp. SSG-1 corn starch containing alpha-1,6-glucosidic linkages
-
?
2.4.1.18 Glycogen 37.06% activity compared to amylose Paenibacillus sp. SSG-1 ?
-
?
2.4.1.18 pea starch 28.55% activity compared to amylose Paenibacillus sp. SSG-1 pea starch containing alpha-1,6-glucosidic linkages
-
?
2.4.1.18 Pullulan 11.21% activity compared to amylose Paenibacillus sp. SSG-1 ?
-
?
2.4.1.18 soluble starch 82.4% activity compared to amylose Paenibacillus sp. SSG-1 soluble starch containing alpha-1,6-glucosidic linkages
-
?
2.4.1.18 wheat starch 30.56% activity compared to amylose Paenibacillus sp. SSG-1 wheat starch containing alpha-1,6-glucosidic linkages
-
?

Subunits

EC Number Subunits Comment Organism
2.4.1.18 ? x * 85000, SDS-PAGE Paenibacillus sp. SSG-1
2.4.1.18 ? x * 84900, calculated from amino acid sequence Paenibacillus sp. SSG-1

Synonyms

EC Number Synonyms Comment Organism
2.4.1.18 GBE
-
Paenibacillus sp. SSG-1
2.4.1.18 glycogen branching enzyme
-
Paenibacillus sp. SSG-1

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.18 35
-
-
Paenibacillus sp. SSG-1

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.18 10 55 the enzyme shows more than 50% activity between 10 and 55°C Paenibacillus sp. SSG-1

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.18
-
45 the enzyme retains about 80% of its activity at 0-45° for 1 h Paenibacillus sp. SSG-1

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.18 6.6
-
-
Paenibacillus sp. SSG-1

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.18 5.5 7 the enzyme shows more than 70% activity between pH 5.5 and 7.0 Paenibacillus sp. SSG-1

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.18 5.5 7.5 the enzyme is fairly stable between pH 5.5 and 7.5, retaining more than 80% of its activity for 1 h Paenibacillus sp. SSG-1