Application | Comment | Organism |
---|---|---|
food industry | the enzyme can be used in the bread-baking process since its addition in the dough mix improved significantly the loaf volume and decreased the firmness of bread during storage | Paenibacillus pabuli |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | activates at 10 mM | Paenibacillus pabuli |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
70000 | - |
1 * 70000, SDS-PAGE | Paenibacillus pabuli |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paenibacillus pabuli | B1VC16 | isolated from a Tunisian soil | - |
Paenibacillus pabuli US132 | B1VC16 | isolated from a Tunisian soil | - |
Purification (Comment) | Organism |
---|---|
native CGTase 22.9fold to homogeneity by hydrophobic interaction chromatography and starch adsorption | Paenibacillus pabuli |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
4000 | - |
purified enzyme | Paenibacillus pabuli |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | production of beta-cyclodextrin from potato starch | Paenibacillus pabuli | ? | - |
? | |
additional information | production of beta-cyclodextrin from potato starch | Paenibacillus pabuli US132 | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 70000, SDS-PAGE | Paenibacillus pabuli |
Synonyms | Comment | Organism |
---|---|---|
beta-cyclodextrin glycosyltransferase | - |
Paenibacillus pabuli |
CGTase | - |
Paenibacillus pabuli |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
in absence of Ca2+ | Paenibacillus pabuli |
65 | - |
in presence of 10 mM Ca2+ | Paenibacillus pabuli |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
1 h, purified enzyme, 65% remaining activity | Paenibacillus pabuli |
55 | - |
1 h, purified enzyme, 21% remaining activity | Paenibacillus pabuli |
60 | - |
1 h, purified enzyme, no activity | Paenibacillus pabuli |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6.5 | - |
- |
Paenibacillus pabuli |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5.5 | 9 | - |
Paenibacillus pabuli |