Application | Comment | Organism |
---|---|---|
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 (Comment) | Organism |
---|---|
expressed in Escherichia coli BL21(DE3) cells | Paenibacillus sp. SSG-1 |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
2-mercaptoethanol | 29.65% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Ba2+ | 84.11% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Co2+ | 42.7% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Cu2+ | 0.25% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Mn2+ | 80.46% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Ni2+ | 4.24% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Pb2+ | 26.26% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
phenylmethylsulfonyl fluoride | 70.88% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Urea | 92.02% residual activity at 1 mM | Paenibacillus sp. SSG-1 | |
Zn2+ | 0.8% residual activity at 1 mM | Paenibacillus sp. SSG-1 |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | 130.68% activity at 1 mM | Paenibacillus sp. SSG-1 | |
dithiothreitol | 116.92% activity at 1 mM | Paenibacillus sp. SSG-1 | |
EDTA | 115.43 activity at 1 mM | Paenibacillus sp. SSG-1 | |
Fe2+ | 117.2% activity at 1 mM | Paenibacillus sp. SSG-1 | |
K+ | 129.79% activity at 1 mM | Paenibacillus sp. SSG-1 | |
Li+ | 121.74% activity at 1 mM | Paenibacillus sp. SSG-1 | |
additional information | not influenced by 1 mM Mg2+ | Paenibacillus sp. SSG-1 | |
Na+ | 132.47% activity at 1 mM | Paenibacillus sp. SSG-1 | |
SDS | 108.94% activity at 1 mM | Paenibacillus sp. SSG-1 |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paenibacillus sp. SSG-1 | A0A0S3TVE8 | - |
- |
Purification (Comment) | Organism |
---|---|
Ni-NTA column chromatography | Paenibacillus sp. SSG-1 |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin | 61.16% activity compared to amylose | Paenibacillus sp. SSG-1 | amylopectin containing alpha-1,6-glucosidic linkages | - |
? | |
amylose | 100% activity | Paenibacillus sp. SSG-1 | amylose containing alpha-1,6-glucosidic linkages | - |
? | |
beta-cyclodextrin | 22.82% activity compared to amylose | Paenibacillus sp. SSG-1 | ? | - |
? | |
corn starch | 32.16% activity compared to amylose | Paenibacillus sp. SSG-1 | corn starch containing alpha-1,6-glucosidic linkages | - |
? | |
Glycogen | 37.06% activity compared to amylose | Paenibacillus sp. SSG-1 | ? | - |
? | |
pea starch | 28.55% activity compared to amylose | Paenibacillus sp. SSG-1 | pea starch containing alpha-1,6-glucosidic linkages | - |
? | |
Pullulan | 11.21% activity compared to amylose | Paenibacillus sp. SSG-1 | ? | - |
? | |
soluble starch | 82.4% activity compared to amylose | Paenibacillus sp. SSG-1 | soluble starch containing alpha-1,6-glucosidic linkages | - |
? | |
wheat starch | 30.56% activity compared to amylose | Paenibacillus sp. SSG-1 | wheat starch containing alpha-1,6-glucosidic linkages | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 85000, SDS-PAGE | Paenibacillus sp. SSG-1 |
? | x * 84900, calculated from amino acid sequence | Paenibacillus sp. SSG-1 |
Synonyms | Comment | Organism |
---|---|---|
GBE | - |
Paenibacillus sp. SSG-1 |
glycogen branching enzyme | - |
Paenibacillus sp. SSG-1 |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | - |
- |
Paenibacillus sp. SSG-1 |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
10 | 55 | the enzyme shows more than 50% activity between 10 and 55°C | Paenibacillus sp. SSG-1 |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
- |
45 | the enzyme retains about 80% of its activity at 0-45° for 1 h | Paenibacillus sp. SSG-1 |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6.6 | - |
- |
Paenibacillus sp. SSG-1 |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5.5 | 7 | the enzyme shows more than 70% activity between pH 5.5 and 7.0 | Paenibacillus sp. SSG-1 |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
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 |