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Literature summary for 2.4.1.25 extracted from

  • Pazur, J.H.; Okada, S.
    The isolation and mode of action of a bacterial glucanosyltransferase (1968), J. Biol. Chem., 243, 4732-4738.
    View publication on PubMed
Search for more literature for 2.4.1.25

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
70000 80000 sedimentation equilibrium Bacillus sp. (in: firmicutes)

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
maltopentaose + maltopentaose Bacillus sp. (in: firmicutes) metabolism of starch in the bacterium maltooligosaccharides
-
 ?

Organism

Organism UniProt Comment Textmining
Bacillus amyloliquefaciens
-
-
-
Bacillus sp. (in: firmicutes)
-
-
-
Bacillus subtilis
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
 Bacillus sp. (in: firmicutes)

Storage Stability

Storage Stability Organism
4°C, relatively stable at low temperatures, may be stored for many months in a cold room with relatively little loss of activity Bacillus sp. (in: firmicutes)

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
maltoheptaose + maltopentaose
-
 Bacillus sp. (in: firmicutes) maltooligosaccharides
-
 ?
maltohexaose + maltopentaose
-
 Bacillus sp. (in: firmicutes) maltooligosaccharides
-
 ?
maltopentaose + maltopentaose
-
 Bacillus subtilis new oligosaccharides
-
 ?
maltopentaose + maltopentaose
-
 Bacillus amyloliquefaciens new oligosaccharides
-
 ?
maltopentaose + maltopentaose capable of transferring segments of 2 to 5 glucose residues linked by alpha-D-1-4 linkages from maltopentaose, higher molecular weight maltohomologues and starch to maltopentaose and other maltooligosaccharides Bacillus sp. (in: firmicutes) new oligosaccharides
-
 ?
maltopentaose + maltopentaose metabolism of starch in the bacterium Bacillus sp. (in: firmicutes) maltooligosaccharides
-
 ?
additional information glucose, maltose, maltotriose and maltotetraose are not acceptor molecules Bacillus sp. (in: firmicutes) ?
-
 ?
starch + maltopentaose
-
 Bacillus sp. (in: firmicutes) alpha-1,4-D-glucans
-
 ?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4
-
 quite stable at low temperatures Bacillus sp. (in: firmicutes)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Bacillus sp. (in: firmicutes)

pH Range

pH Minimum pH Maximum Comment Organism
4 6
-
 Bacillus sp. (in: firmicutes)

pH Stability

pH Stability pH Stability Maximum Comment Organism
3 8 loses 40% of the activity at pH 3.0, 80% at pH 8.0 Bacillus sp. (in: firmicutes)