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Literature summary extracted from

  • Esawy, M.; Mahmoud, D.; Fattah, A.
    Immobilisation of Bacillus subtilis NRC33a levansucrase and some studies on its properties (2008), Braz. J. Chem. Eng., 25, 237-246.
No PubMed abstract available

Protein Variants

EC Number Protein Variants Comment Organism
2.4.1.10 additional information partially purified enzyme immobilization on Ca-alginate beads, or entrapment in agar and agarose, or crosslinking on chitosan by glutaraldehyde, activity of the immobilized enzyme is relatively lower than the activity of the free enzyme. The immobilized levansucrase shows a slight increase in activity compared with the free enzyme above 35°C. The activation energies are 6.62 and 9.27 kcal/mol for free and immobilized enzyme, respectively. The immobilized enzyme shows an increased thermal stability and reduced deactivation energy, as well as increased pH stability at acidic pH Bacillus subtilis

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.10 AgCl immobilized enzyme: 38% inhibition at 0.1 mM, 67% inhibition at 1 mM, complete inhibition at 10 mM. Free enzyme: 49% inhibition at 0.1 mM, 71% inhibition at 1 mM, 95% inhibition at 10 mM Bacillus subtilis
2.4.1.10 CuSO4 immobilized enzyme: 25% inhibition at 0.1 mM, 37% inhibition at 1 mM, 65% inhibition at 10 mM. Free enzyme: 30% inhibition at 0.1 mM, 42% inhibition at 1 mM, 79% inhibition at 10 mM Bacillus subtilis
2.4.1.10 FeCl3 immobilized enzyme: 8% inhibition at 0.1 mM, 21% inhibition at 1 mM, 35% inhibition at 10 mM. Free enzyme: 13% inhibition at 0.1 mM, 29% inhibition at 1 mM, 40% inhibition at 10 mM Bacillus subtilis
2.4.1.10 HgCl2 immobilized enzyme: 54% inhibition at 0.1 mM, 61% inhibition at 1 mM, 79% inhibition at 10 mM. Free enzyme: 61% inhibition at 0.1 mM, 75% inhibition at 1 mM, 91% inhibition at 10 mM Bacillus subtilis
2.4.1.10 MgSO4 11% inhibition of the immobilized enzyme at 10 mM, 21% inhibition of the free enzyme at 10 mM Bacillus subtilis
2.4.1.10 additional information no inhibition by EDTA at 0.1-10 mM Bacillus subtilis
2.4.1.10 NaCl immobilized enzyme: 20% inhibition at 0.1 mM, 29% inhibition at 1 mM, 50% inhibition at 10 mM. Free enzyme: 26% inhibition at 0.1 mM, 40% inhibition at 1 mM, 55% inhibition at 10 mM Bacillus subtilis
2.4.1.10 SDS immobilized enzyme: 11% inhibition at 0.1 mM, 21% inhibition at 1 mM, 48% inhibition at 10 mM. Free enzyme: 14% inhibition at 0.1 mM, 27% inhibition at 1 mM, 52% inhibition at 10 mM Bacillus subtilis

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.4.1.10 MnCl2 22% activation of the immobilized enzyme at 0.1 mM, 30% activation at 0.1 mM of the free enzyme Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.10 Bacillus subtilis
-
-
-
2.4.1.10 Bacillus subtilis NRC33a
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.10 native enzyme partially from strain NRC33a Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.10 30
-
 free and immobilized enzymes Bacillus subtilis

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.10 15 50 activity range, free and immobilized enzymes Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.10 50
-
 although the thermal stability of the immobilised levansucrase is significantly improved in comparison to the free form, the immobilised enzyme at 50°C loses the activity faster than the free form, inactivation kinetics, overview Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.10 5.2 6 free and immobilized enzymes Bacillus subtilis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.10 4 8 activity range, free and immobilized enzymes Bacillus subtilis