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Literature summary for 2.4.1.19 extracted from

  • Moriwaki, C.; Costa, G.L.; Pazzetto, R.; Zanin, G.M.; Moraes, F.F.; Portilho, M.; Matioli, G.
    Production and characterization of a new cyclodextrin glycosyltransferase from Bacillus firmus isolated from Brazilian soil (2007), Process Biochem., 42, 1384-1390.
No PubMed abstract available
Search for more literature for 2.4.1.19

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information kinetics Cytobacillus firmus

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ activates Cytobacillus firmus

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
56200
-
 x * 56200, SDS-PAGE Cytobacillus firmus
56230
-
 x * 56230, SDS-PAGE Cytobacillus firmus

Organism

Organism UniProt Comment Textmining
Cytobacillus firmus
-
-
-
Cytobacillus firmus
-
 isolated from Brazilian oat soil
-
Cytobacillus firmus 7b
-
 isolated from Brazilian oat soil
-

Purification (Commentary)

Purification (Comment) Organism
-
 Cytobacillus firmus
native enzyme 47fold by affinity chromatography Cytobacillus firmus

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
79.8
-
 maltodextrin, pH 8.0, 50°C Cytobacillus firmus
90.3
-
 hydrolyzed cassava starch, pH 8.0, 50°C Cytobacillus firmus
90.9
-
 hydrolyzed potato starch, pH 8.0, 50°C Cytobacillus firmus
97.1
-
 hydrolyzed corn starch, pH 8.0, 50°C Cytobacillus firmus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
hydrolyzed cassava starch
-
 Cytobacillus firmus beta-cyclodextrin
-
 ?
hydrolyzed cassava starch
-
 Cytobacillus firmus 7b beta-cyclodextrin
-
 ?
hydrolyzed corn starch
-
 Cytobacillus firmus beta-cyclodextrin
-
 ?
hydrolyzed corn starch
-
 Cytobacillus firmus 7b beta-cyclodextrin
-
 ?
hydrolyzed potato starch
-
 Cytobacillus firmus beta-cyclodextrin
-
 ?
hydrolyzed potato starch
-
 Cytobacillus firmus 7b beta-cyclodextrin
-
 ?
maltodextrin
-
 Cytobacillus firmus beta-cyclodextrin main product ?
maltodextrin
-
 Cytobacillus firmus 7b beta-cyclodextrin main product ?
additional information the enzyme shows cyclization activity on different raw and hydrolyzed starches, hydrolyzed cornstarch gives the highest activity. The enzyme from strain 7b mainly forms beta-cyclodextrin, but also alpha- and gamma-cyclodextrins, from maltodextrin, influence of substrate concentration on CGTase activity, overview Cytobacillus firmus ?
-
 ?
additional information the enzyme shows cyclization activity on different raw and hydrolyzed starches, hydrolyzed cornstarch gives the highest activity. The enzyme from strain 7b mainly forms beta-cyclodextrin, but also alpha- and gamma-cyclodextrins, from maltodextrin, influence of substrate concentration on CGTase activity, overview Cytobacillus firmus 7b ?
-
 ?

Subunits

Subunits Comment Organism
? x * 56200, SDS-PAGE Cytobacillus firmus
? x * 56230, SDS-PAGE Cytobacillus firmus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
 Cytobacillus firmus

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 85
-
 Cytobacillus firmus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 stable below Cytobacillus firmus
60
-
 purified enzyme, highly stable below 60°C Cytobacillus firmus
65
-
 purified enzyme, thermal inactivation above Cytobacillus firmus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
 Cytobacillus firmus

pH Range

pH Minimum pH Maximum Comment Organism
5 11
-
 Cytobacillus firmus

pH Stability

pH Stability pH Stability Maximum Comment Organism
8
-
 the purified enzyme is maximally stable at pH 8.0 Cytobacillus firmus