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Literature summary for 3.2.1.73 extracted from

  • Zhang, B.; Liu, Y.; Yang, H.; Yan, Q.; Yang, S.; Jiang, Z.Q.; Li, S.
    Biochemical properties and application of a novel beta-1,3-1,4-glucanase from Paenibacillus barengoltzii (2017), Food Chem., 234, 68-75 .
    View publication on PubMed

Application

Application Comment Organism
brewing the enzyme is a candidate for the production of beta-gluco-oligosaccharides and in brewing industry Paenibacillus barengoltzii
food industry enzyme can promote mashing with a reduced filtration time (14.0%) and viscosity (3.4%) Paenibacillus barengoltzii

Cloned(Commentary)

Cloned (Comment) Organism
expressed in Escherichia coli BL21(DE3) cells Paenibacillus barengoltzii
expression in Escherichia coli Paenibacillus barengoltzii

Inhibitors

Inhibitors Comment Organism Structure
Ag+ 12.9% residual activity at 1 mM; strong inhibition Paenibacillus barengoltzii
Hg2+ 14.7% residual activity at 1 mM; strong inhibition Paenibacillus barengoltzii

Metals/Ions

Metals/Ions Comment Organism Structure
Mg2+ slight activation Paenibacillus barengoltzii
Mg2+ slightly activated by 1 mM Mg2+ (110.3%) Paenibacillus barengoltzii
Na+ slight activation Paenibacillus barengoltzii
Na+ slightly activated by 1 mM Na+ (106.9%) Paenibacillus barengoltzii

Organism

Organism UniProt Comment Textmining
Paenibacillus barengoltzii
-
-
-
Paenibacillus barengoltzii CAU904
-
-
-

Purification (Commentary)

Purification (Comment) Organism
Ni-IDA Sepharose resin column chromatography Paenibacillus barengoltzii
recombinant protein Paenibacillus barengoltzii

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
431.8
-
substrate barley beta-glucan, pH 6.0, 55°C Paenibacillus barengoltzii

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
barley beta-glucan + H2O 100% activity Paenibacillus barengoltzii ?
-
?
barley beta-glucan + H2O 100% activity Paenibacillus barengoltzii CAU904 ?
-
?
barley beta-glucan + H2O
-
Paenibacillus barengoltzii beta-glucan oligosaccharides
-
?
laminarin + H2O 20.5% activity compared to barley beta-glucan Paenibacillus barengoltzii ?
-
?
laminarin + H2O 20.5% activity compared to barley beta-glucan Paenibacillus barengoltzii CAU904 ?
-
?
lichenin + H2O 49.8% activity compared to barley beta-glucan Paenibacillus barengoltzii ?
-
?
lichenin + H2O 50% of the activity with barley beta-glucan Paenibacillus barengoltzii ?
-
?
lichenin + H2O 49.8% activity compared to barley beta-glucan Paenibacillus barengoltzii CAU904 ?
-
?
lichenin + H2O 50% of the activity with barley beta-glucan Paenibacillus barengoltzii CAU904 ?
-
?
additional information no detectable hydrolysis activity is observed towards xylan, pullulan, soluble starch, carboxymethyl cellulose, and artificially synthesized 4-nitrophenyl-glycosides Paenibacillus barengoltzii ?
-
?
additional information no detectable hydrolysis activity is observed towards xylan, pullulan, soluble starch, carboxymethyl cellulose, and artificially synthesized 4-nitrophenyl-glycosides Paenibacillus barengoltzii CAU904 ?
-
?
oat beta-glucan + H2O 92.3% activity compared to barley beta-glucan Paenibacillus barengoltzii ?
-
?
oat beta-glucan + H2O 92% of the activity with barley beta-glucan Paenibacillus barengoltzii beta-glucan oligosaccharides
-
?
oat bran + H2O
-
Paenibacillus barengoltzii ?
-
?

Subunits

Subunits Comment Organism
? x * 44000, SDS-PAGE Paenibacillus barengoltzii

Synonyms

Synonyms Comment Organism
Bglu16A
-
Paenibacillus barengoltzii
endo-beta-1,3-1,4-glucanase
-
Paenibacillus barengoltzii

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
55
-
-
Paenibacillus barengoltzii

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
40 60 about 50% activity at 40°C, about 65% activity at 45°C, about 80% activity at 50°C, 100% activity at 55°C, about 75% activity at 60°C, about 15% activity at 65°C Paenibacillus barengoltzii

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40 55 the enzyme remains stable between 40 and 55°C after 30 min incubation Paenibacillus barengoltzii
55
-
stable up to Paenibacillus barengoltzii

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
Paenibacillus barengoltzii

pH Range

pH Minimum pH Maximum Comment Organism
4 8 more than 50% activity between pH 4.0 and 8.0 Paenibacillus barengoltzii

pH Stability

pH Stability pH Stability Maximum Comment Organism
3.5 9
-
Paenibacillus barengoltzii
3.5 8.5 the enzyme remains stable between pH 3.5 and 8.5 after 30 min incubation Paenibacillus barengoltzii