Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
sucrose + [(beta-D-Fruf-(2-1))n]-alpha-D-Glup | Paenibacillus macerans | - |
alpha-D-glucose + [(beta-D-Fruf-(2-1))n+1]-alpha-D-Glup | - |
? | |
sucrose + [(beta-D-Fruf-(2-1))n]-alpha-D-Glup | Paenibacillus macerans EG-6 | - |
alpha-D-glucose + [(beta-D-Fruf-(2-1))n+1]-alpha-D-Glup | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paenibacillus macerans | - |
EG-6 | - |
Paenibacillus macerans EG-6 | - |
EG-6 | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
sucrose + sucrose | - |
Paenibacillus macerans | [(beta-D-Fruf-(2-1))5]-alpha-D-Glup + alpha-D-glucose | the enzyme selectively produces GF4 from sucose | ? | |
sucrose + sucrose | - |
Paenibacillus macerans EG-6 | [(beta-D-Fruf-(2-1))5]-alpha-D-Glup + alpha-D-glucose | the enzyme selectively produces GF4 from sucose | ? | |
sucrose + [(beta-D-Fruf-(2-1))n]-alpha-D-Glup | - |
Paenibacillus macerans | alpha-D-glucose + [(beta-D-Fruf-(2-1))n+1]-alpha-D-Glup | - |
? | |
sucrose + [(beta-D-Fruf-(2-1))n]-alpha-D-Glup | the enzyme selectively produces GF5 from sucose | Paenibacillus macerans | alpha-D-glucose + [(beta-D-Fruf-(2-1))n+1]-alpha-D-Glup | - |
? | |
sucrose + [(beta-D-Fruf-(2-1))n]-alpha-D-Glup | - |
Paenibacillus macerans EG-6 | alpha-D-glucose + [(beta-D-Fruf-(2-1))n+1]-alpha-D-Glup | - |
? | |
sucrose + [(beta-D-Fruf-(2-1))n]-alpha-D-Glup | the enzyme selectively produces GF5 from sucose | Paenibacillus macerans EG-6 | alpha-D-glucose + [(beta-D-Fruf-(2-1))n+1]-alpha-D-Glup | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
- |
Paenibacillus macerans |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | - |
- |
Paenibacillus macerans |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5 | 10 | almost no activity below pH 5 and above pH 10.0 | Paenibacillus macerans |