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Literature summary extracted from

  • Akiba, T.; Horikoshi, K.
    Xylanases of alkalophilic thermophilic Bacillus (1988), Methods Enzymol., 160, 655-659.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.8 Ag+ 5 mM, enzyme component I and II of strain W1 and W2, partial inhibition Bacillus sp. (in: Bacteria)
3.2.1.8 Cu2+ 5 mM, enzyme component I and II of strain W1 and W2, partial inhibition Bacillus sp. (in: Bacteria)
3.2.1.8 EDTA 5 mM, enzyme component I and II of strain W1 and W2, partial inhibition Bacillus sp. (in: Bacteria)
3.2.1.8 Hg2+ 5 mM, enzyme component I and II of strain W1 and W2, completely inhibited Bacillus sp. (in: Bacteria)
3.2.1.8 mercuribenzoate 5 mM, 40% inhibition of enzyme component I of strain W1 and W2 Bacillus sp. (in: Bacteria)

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.8 additional information
-
 additional information
-
 Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.8 21500
-
 x * 21500, enzyme component I from strain W1, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 22500
-
 x * 22500, enzyme component II from strain W1, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 48500
-
 enzyme component II from strain W1, gel filtration Bacillus sp. (in: Bacteria)
3.2.1.8 49500
-
 1 * 49500, enzyme component II from strain W1, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 50000
-
 1 * 50000, enzyme component II from strain W2, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 51000
-
 enzyme component II from strain W2, gel filtration Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.8 Bacillus sp. (in: Bacteria)
-
 strains W1 (JCM 2888) and W2 (JCM 2889)
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.8
-
 Bacillus sp. (in: Bacteria)

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.8 additional information
-
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.8 1,4-beta-D-xylan + H2O
-
 Bacillus sp. (in: Bacteria) additional information hydrolysis products formed by enzyme component I of strain W1 and W2 are xylobiose + xylotriose + xylotetraose + xylopentaose, xylose is not formed. Hydrolysis products formed by enzyme component I of strain W1 and W2 are xylose + xylobiose + xylotriose + xylopentaose, xylotetraose is not formed. Xylobiose is the predominant product ?
3.2.1.8 additional information transferase activity Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.8 xylobiose + H2O no hydrolysis Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.8 xylotriose + H2O
-
 Bacillus sp. (in: Bacteria) xylobiose + xylose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.8 ? x * 21500, enzyme component I from strain W1, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 ? x * 22500, enzyme component II from strain W1, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 monomer 1 * 50000, enzyme component II from strain W2, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.8 monomer 1 * 49500, enzyme component II from strain W1, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.8 65
-
 enzyme component I from strain W1 and strain W2 Bacillus sp. (in: Bacteria)
3.2.1.8 70
-
 enzyme component II from strain W1 and strain W2 Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.8 6
-
 enzyme component I from strain W1 and strain W2 Bacillus sp. (in: Bacteria)
3.2.1.8 7 9 enzyme component II from strain W1 and strain W2 Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.8 4.5 10 1 h, 45°C, stable between pH 4.5 and 10.0, enzyme component I and II from strain W1 and W2, stable Bacillus sp. (in: Bacteria)