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

BRENDA support

Literature summary for 2.4.1.18 extracted from

  • Takata, H.; Akiyama, T.; Kajiura, H.; Kakutani, R.; Furuyashiki, T.; Tomioka, E.; Kojima, I.; Kuriki, T.
    Application of branching enzyme in starch processing (2010), Biocatal. Biotransform., 28, 60-63.
No PubMed abstract available

Application

Application Comment Organism
food industry starch processiong to synthesize a food ingredient, highly branched cyclic dextrin Geobacillus stearothermophilus
food industry analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin Geobacillus stearothermophilus
food industry analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus Bacillus cereus
food industry analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris Phaseolus vulgaris

Organism

Organism UniProt Comment Textmining
Bacillus cereus
-
-
-
Geobacillus stearothermophilus
-
-
-
Phaseolus vulgaris
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin
-
Phaseolus vulgaris ? enzyme catalyzes cyclization of amylopectin, the amount of short chains with a degree of polymerization of 6-8 is significantly increased compared to reaction products of Bacillus stearothermophilus enzyme ?
amylopectin
-
Geobacillus stearothermophilus ? enzyme efficiently cyclizes the inner chain of amylopectin to degrade the molecule. The degradation stopps when the molecular mass of the product reaches about 150 kDa ?
amylopectin
-
Bacillus cereus ? the amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Bacillus cereus ?
amylopectin
-
Phaseolus vulgaris highly branched cyclic dextrin
-
?
amylopectin
-
Geobacillus stearothermophilus highly branched cyclic dextrin
-
?
amylopectin
-
Bacillus cereus highly branched cyclic dextrin
-
?

Synonyms

Synonyms Comment Organism
(1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase
-
Phaseolus vulgaris
(1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase
-
Geobacillus stearothermophilus
(1-4)-alpha-D-glucan:(1-4)-alpha-D-glucan 6-alpha-D-[(1-4)-alpha-D-glucano]-transferase
-
Bacillus cereus
BE
-
Phaseolus vulgaris
BE
-
Geobacillus stearothermophilus
BE
-
Bacillus cereus
glucan transferase
-
Phaseolus vulgaris
glucan transferase
-
Geobacillus stearothermophilus
glucan transferase
-
Bacillus cereus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
-
Phaseolus vulgaris
30
-
-
Bacillus cereus
50
-
-
Geobacillus stearothermophilus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
Phaseolus vulgaris
7.5
-
-
Geobacillus stearothermophilus
7.5
-
-
Bacillus cereus