2.4.1.18: 1,4-alpha-glucan branching enzyme

This is an abbreviated version!
For detailed information about 1,4-alpha-glucan branching enzyme, go to the full flat file.

Reaction

2 1,4-alpha-D-glucan =

Synonyms

(1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase, 1,4-alpha-glucan branching enzyme, 1,4-alpha-glucan branching enzyme 1, AGBE, alpha-1,4->alpha-1,6-glycosyltransferase, alpha-1,4-glucan branching enzyme, alpha-1,4-glucan:alpha-1,4-glucan 6-glycosyltransferase, alpha-1,4-glucan:alpha-1,4-glucan-6-glycosyltransferase, alpha-glucan branching enzyme, alpha-glucan-branching glycosyltransferase, amylo-(1,4-1,6)-transglycosylase, amylo-(1,4->1,6)-transglycosylase, amylose isomerase, BBE, BE, BE-01, BE-02, BE-II, BE1, BE2, BE3, BEI, BEII, BEIIa, BEIIb, BGE, branching enzyme, branching factor, enzymatic, branching glycosyltransferase, ChlBE, Dg GBE, Dr GBE, enzyme Q, full-length starch branching enzyme II, GBE, GBE1, GBE1 enzyme, GH13 GBE, GH57-type glycogen branching enzyme, GlgB, glucan transferase, glucosan transglycosylase, glycogen branching enzyme, glycogen branching enzyme GBE1, glycosyltransferase, alpha-glucan-branching, HosBE, IbSBEI, mSBEIIa, ORF Rv1326c, PH1386, PhGBE, PvSBE1, PvSBE2, Q-enzyme, QE, rBEI, rice branching enzyme I, RMEBE, RoBE, SBE, SBE A, SBE B, SBE I, SBE IIa, SBE Iib, SBE-I, SBE1, SBEI, SBEII, SBEIIA, SBEIIB, ScoBE, SmGBE, starch branching enzyme, starch branching enzyme I, starch branching enzyme II, starch branching enzyme IIa, starch branching enzyme IIb, starch branching enzyme SBE I, starch branching enzyme SBE IIb, starch branching enzyme-I, starch-branching enzyme, starch-branching enzyme Ia, starch-branching enzyme IIa, starch-branching enzyme IIb, starch-branching enzymes IIa, starch-branching enzymes IIb, starch-branching-enzyme, TK1436, VsbeII

ECTree

     2 Transferases

         2.4 Glycosyltransferases

             2.4.1 Hexosyltransferases

                2.4.1.18 1,4-alpha-glucan branching enzyme

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Results	in table
38	Activating Compound
33266	AA Sequence
19	Application
1	CAS Registry Number
70	Cloned(Commentary)
9	Crystallization (Commentary)
933	Disease/ Diagnostics
6	Expression
47	General Information
6	General Stability
93	Inhibitors
26	KM Value [mM]
19	Localization
36	Metals/Ions
51	Molecular Weight [Da]
29	Natural Substrates/ Products (Substrates)
574	Organism
11	Pathway
60	PDB ID
53	pH Optimum
11	pH Range
12	pH Stability
1	pI Value
7	Posttranslational Modification
133	Protein Variants
61	Purification (Commentary)
2	Reaction
4	Reaction Type
186	Reference
1	Renatured (Commentary)
74	Source Tissue
91	Specific Activity [micromol/min/mg]
9	Storage Stability
198	Substrates and Products (Substrate)
47	Subunits
276	Synonyms
1	Systematic Name
51	Temperature Optimum [°C]
11	Temperature Range [°C]
29	Temperature Stability [°C]
3	Turnover Number [1/s]

Application

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Application on EC 2.4.1.18 - 1,4-alpha-glucan branching enzyme

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APPLICATION

ORGANISM

UNIPROT

COMMENTARY

LITERATURE

biotechnology

2 entries

drug development

Mycobacterium tuberculosis

-

small molecules with diverse scaffolds but similar three-dimensional structures show a similar biological effect. Deriving scaffolds from docking and similarity search is a successful design strategy for difficult targets

736497

food industry

13 entries

medicine

Equus caballus

Q6EAS5

defining the molecular basis of equine glycogen storage disease IV will allow for accurate DNA testing and the ability to prevent occurence of this disease affecting American Quarter Horses and related breeds. A C to A substitution at base 102 results in a tyrosine (Y) to stop (X) mutation in codon 34 of exon of exon 1. All 11 affected foals are homozygous for the X34 allele, all 16 control horses are homozygous for the Y34 allele

659839

nutrition

2 entries

biotechnology

Zea mays

O24421, O81387

RNAi technology is applied to suppress the expression of starch branching enzyme IIa and IIb and to increase amylose content in maize endosperm, and stably inherit high-amylose maize lines

737052

biotechnology

Zea mays

O24421, O81387

RNAi technology is applied to suppress the expression of starch branching enzyme IIa and IIb and to increase amylose content in maize endosperm, and stably inherit high-amylose maize lines. Transgenic maize lines with amylose content of up to 55.89% are produced, which avoid the significant decreases in starch content and grain yield that occur in high-amylose starch branching enzyme IIb gene mutant

737052

food industry

Geobacillus stearothermophilus

P30538

involved in the synthesis of highly-branched cyclic dextrin, a dextrin food ingredient

706685

food industry

Geobacillus stearothermophilus

-

production of food ingredients

703791

food industry

Aquifex aeolicus

O66936

production of food ingredients

703791

food industry

Geobacillus stearothermophilus

-

starch processiong to synthesize a food ingredient, highly branched cyclic dextrin

702003

food industry

Geobacillus stearothermophilus

-

analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin

702003

food industry

Bacillus cereus

-

analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus

702003

food industry

Phaseolus vulgaris

-

analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris

702003

food industry

Rhizomucor miehei

A0A059Q746

addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries

736135

food industry

Paenibacillus sp. SSG-1

A0A0S3TVE8

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

756764

food industry

Parageobacillus thermoglucosidasius

A0A068F9H3

enzyme treatment reduces the rate of starch retrogradation

756754

food industry

Parageobacillus thermoglucosidasius STB02

-

enzyme treatment reduces the rate of starch retrogradation

-

food industry

Rhizomucor miehei CAU432

-

addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries

-

food industry

Geobacillus stearothermophilus TRBE14

-

production of food ingredients

-

nutrition

Escherichia coli

-

cooking and textural characteristics of rice depend not only on the ratio of amylose, but also on the degree of amylopectin branching. Short chains of glucose with a degree of polymerization (DP)of 6–9 inhibit retrogradation. In vivo modification of starches using genetic engineering holds potential for both enhancing nutritional qualities and for obviating post-harvest modifications often necessary for utilization of this complex carbohydrate

660318

nutrition

Solanum tuberosum

-

production of very-high-amylose potato starch by simultaneous inhibition of SBE A and SBE B to a level of less than 1% using an antisense construct

659981