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

BRENDA support

Literature summary extracted from

  • Jiang, Z.; Wei, Y.; Li, D.; Li, L.; Chai, P.; Kusakabe, I.
    High-level production, purification and characterization of a thermostable beta-mannanase from the newly isolated Bacillus subtilis WY34 (2006), Carbohydr. Polym., 66, 88-96.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.78 Ag+ 1 mM, 54% residual activity Bacillus subtilis
3.2.1.78 EDTA 1 mM, 37% residual activity Bacillus subtilis
3.2.1.78 Mg2+ 1 mM, 53% residual activity Bacillus subtilis
3.2.1.78 Mn2+ 1 mM, 22% residual activity Bacillus subtilis
3.2.1.78 N-bromosuccinimide 1 mM, 3% residual activity Bacillus subtilis
3.2.1.78 Ni2+ 1 mM, 61% residual activity Bacillus subtilis
3.2.1.78 sodium dodecylsulfate 1 mM, 55% residual activity Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.78 additional information
-
 additional information apparent Km values of the mannanase for locust bean gum, guar gum and konjac powder are 7.6, 10.5 and 27.4 mg/ml, respectively Bacillus subtilis

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.78 Co2+ 1 mM, 126% of initial activity Bacillus subtilis
3.2.1.78 Fe2+ 1 mM, 124% of initial activity Bacillus subtilis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.78 39600
-
 x * 39600, SDS-PAGE Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.78 Bacillus subtilis
-
 induced by growth on konjac powder as carbon source at 50°C
-
3.2.1.78 Bacillus subtilis WY34
-
 induced by growth on konjac powder as carbon source at 50°C
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.78 glycoprotein carbohydrate content of 13.1% Bacillus subtilis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.78
-
 Bacillus subtilis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.78 8302
-
 pH 6.0, 50°C Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.78 carboxymethyl cellulose + H2O poor substrate Bacillus subtilis ?
-
 ?
3.2.1.78 carboxymethyl cellulose + H2O poor substrate Bacillus subtilis WY34 ?
-
 ?
3.2.1.78 locust bean gum + H2O
-
 Bacillus subtilis ?
-
 ?
3.2.1.78 locust bean gum + H2O
-
 Bacillus subtilis WY34 ?
-
 ?
3.2.1.78 mannan + H2O source of substrate: copra Bacillus subtilis mannotetraose + mannobiose + mannotriose
-
 ?
3.2.1.78 mannan + H2O source of substrate: copra Bacillus subtilis WY34 mannotetraose + mannobiose + mannotriose
-
 ?
3.2.1.78 starch + H2O poor substrate Bacillus subtilis ?
-
 ?
3.2.1.78 starch + H2O poor substrate Bacillus subtilis WY34 ?
-
 ?
3.2.1.78 xylan + H2O poor substrate Bacillus subtilis ?
-
 ?
3.2.1.78 xylan + H2O poor substrate Bacillus subtilis WY34 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.78 ? x * 39600, SDS-PAGE Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.78 65
-
-
 Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.78 60
-
 at pH 6.0, stable up to Bacillus subtilis
3.2.1.78 75
-
 30 min, 90% loss of activity Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.78 6
-
-
 Bacillus subtilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.78 5.5 10.1
-
 Bacillus subtilis