Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Suzuki, Y.; Oishi, K.; Nakano, H.; Nagayama, T.
    A strong correlation between the increase in number of proline residues and the rise in thermostability of five Bacillus oligo-1,6-glucosidases (1987), Appl. Microbiol. Biotechnol., 26, 546-551.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.10 Urea
-
 Bacillus cereus
3.2.1.10 Urea 50% inactivation after treatment with 8.7 M for 5 h at 25°C or 2.4 M at 60°C and pH 6.8 Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 Urea 50% inactivation after treatment with 9.2 M for 5 h at 25°C or 2.7 M at 60°C and pH 6.8 Parageobacillus thermoglucosidasius
3.2.1.10 Urea
-
 Weizmannia coagulans

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.10 60000 62000
-
 Weizmannia coagulans
3.2.1.10 60000 62000
-
 Parageobacillus thermoglucosidasius
3.2.1.10 60000 62000
-
 Bacillus flavocaldarius
3.2.1.10 60000 62000 gel filtration Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 60000 62000 SDS-PAGE Bacillus cereus
3.2.1.10 60000 62000 SDS-PAGE Bacillus thermoamyloliquefaciens KP1071

Organic Solvent Stability

EC Number Organic Solvent Comment Organism
3.2.1.10 Ethanol 50% inactivation after 5 h treatment with 32% ethanol at 25°C and pH 6.8 Weizmannia coagulans
3.2.1.10 Ethanol 50% inactivation after 5 h treatment with 49% ethanol at 25°C and pH 6.8 Parageobacillus thermoglucosidasius
3.2.1.10 Ethanol 50% inactivation after 5 h treatment with 41% ethanol at 25°C and pH 6.8 Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 Ethanol fairly stable for 5 h at 4°C in 20% ethanol , 50% inactivation after 5 h treatment with 17% ethanol at 25°C and pH 6.8 Bacillus cereus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.10 Bacillus cereus
-
 ATCC 7064
-
3.2.1.10 Bacillus flavocaldarius
-
-
-
3.2.1.10 Bacillus thermoamyloliquefaciens KP1071
-
-
-
3.2.1.10 Parageobacillus thermoglucosidasius
-
-
-
3.2.1.10 Weizmannia coagulans
-
 ATCC 7050
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.10
-
 Bacillus thermoamyloliquefaciens KP1071

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.10 p-nitrophenyl-alpha-D-glucopyranoside + H2O
-
 Bacillus cereus D-glucose + p-nitrophenol
-
 ?
3.2.1.10 p-nitrophenyl-alpha-D-glucopyranoside + H2O
-
 Weizmannia coagulans D-glucose + p-nitrophenol
-
 ?
3.2.1.10 p-nitrophenyl-alpha-D-glucopyranoside + H2O
-
 Parageobacillus thermoglucosidasius D-glucose + p-nitrophenol
-
 ?
3.2.1.10 p-nitrophenyl-alpha-D-glucopyranoside + H2O
-
 Bacillus flavocaldarius D-glucose + p-nitrophenol
-
 ?
3.2.1.10 p-nitrophenyl-alpha-D-glucopyranoside + H2O
-
 Bacillus thermoamyloliquefaciens KP1071 D-glucose + p-nitrophenol
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.10 dextrin 6-alpha-D-glucanohydrolase
-
 Bacillus cereus
3.2.1.10 dextrin 6-alpha-D-glucanohydrolase
-
 Parageobacillus thermoglucosidasius
3.2.1.10 dextrin 6-alpha-D-glucanohydrolase
-
 Bacillus thermoamyloliquefaciens KP1071

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.10 74
-
 half-optima at 58°C and 75°C Bacillus thermoamyloliquefaciens KP1071

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.10 additional information
-
 thermostability rises with proline content Bacillus cereus
3.2.1.10 additional information
-
 thermostability rises with proline content Weizmannia coagulans
3.2.1.10 additional information
-
 thermostability rises with proline content Parageobacillus thermoglucosidasius
3.2.1.10 additional information
-
 thermostability rises with proline content Bacillus flavocaldarius
3.2.1.10 additional information
-
 thermostability rises with proline content Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 4 60 stable activity for 10 min at pH 6.8, 50% inactivation after 10 min at 70°C Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 25 55 stable for 15 h at pH 5.5-10.3 at 25°C, at pH 6.4-10.1 at 34°C, at pH 6.8-8.4 at 55°C, no activity after 15 h at pH 2.8 and 11.4 at 25°C, at pH 3.1 and 11.1 at 34°C, at pH 3.8 and 9.9 at 55°C Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 70
-
 50% inactivation after 10 min incubation at pH 6.8 Bacillus thermoamyloliquefaciens KP1071

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.10 5.9
-
-
 Bacillus thermoamyloliquefaciens KP1071

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.10 4.3 9.8 half-optima at pH 4.9 and 7.6 Bacillus thermoamyloliquefaciens KP1071

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.10 3.5 11.3 50% inactivation at pH 3.5 and 11.3 after incubation at 34°C for 15 h Parageobacillus thermoglucosidasius
3.2.1.10 4.3 10.7 50% inactivation at pH 4.3 and 10.7 after incubation at 34°C for 15 h Bacillus thermoamyloliquefaciens KP1071
3.2.1.10 5 9.1 50% inactivation at pH 5.0 and 9.1 after incubation at 34°C for 15 h Weizmannia coagulans
3.2.1.10 6.5 7.3 50% inactivation at pH 6.5 and 7.3 after incubation at 34°C for 15 h Bacillus cereus