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Literature summary for 2.4.1.19 extracted from

  • Li, Y.; Wei, L.; Zhu, Z.; Li, S.; Wang, J.; Xin, Q.; Wang, H.; Lu, F.; Qin, H.
    Rational design to change product specificities and thermostability of cyclodextrin glycosyltransferase from Paenibacillus sp. (2017), RSC Adv., 7, 13726-13732 .
No PubMed abstract available
Search for more literature for 2.4.1.19

Cloned(Commentary)

Cloned (Comment) Organism
expressed in Escherichia coli BL21(DE3) cells Paenibacillus sp. xw-6-66

Protein Variants

Protein Variants Comment Organism
A315D the mutation decreases starch conversion activity. The mutant exhibits the highest thermostability at 60-70°C for 30 min compared to the wild type enzyme Paenibacillus sp. xw-6-66
A315H the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
A315R the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
A315S the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
H233D the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
S145D the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
S145G the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
S145P the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
Y100A the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
Y100D the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
Y100I the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
Y100T the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
Y167H the mutation increases starch conversion activity, particularly the beta-cyclodextrin-forming activity Paenibacillus sp. xw-6-66
Y195A the mutation strongly decreases starch conversion activity Paenibacillus sp. xw-6-66
Y195E the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
Y195T the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
Y195V the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66
Y89S the mutation decreases starch conversion activity Paenibacillus sp. xw-6-66

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ required Paenibacillus sp. xw-6-66

Organism

Organism UniProt Comment Textmining
Paenibacillus sp. xw-6-66 W8CJT2
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
soluble starch + glycosyl acceptor 41.6% conversion Paenibacillus sp. xw-6-66 beta-cyclodextrin + alpha-cyclodextrin + gamma-cyclodextrin
-
 ?

Synonyms

Synonyms Comment Organism
beta-CGTase
-
 Paenibacillus sp. xw-6-66
cyclodextrin glycosyltransferase
-
 Paenibacillus sp. xw-6-66

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
 Paenibacillus sp. xw-6-66

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 80 the enzyme shows more than 50% activity between 30 and 80°C Paenibacillus sp. xw-6-66

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
20 70 the enzyme retains more than 80% activity at 20-40°C for 30 min. The enzyme loses almost all activity when the storage temperature is higher than 70°C Paenibacillus sp. xw-6-66

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
 in sodium phosphate buffer Paenibacillus sp. xw-6-66

pH Range

pH Minimum pH Maximum Comment Organism
5 9 the enzyme shows more than 50% activity between pH 5.0 and 9.0 Paenibacillus sp. xw-6-66

pH Stability

pH Stability pH Stability Maximum Comment Organism
6 8 the enzyme retains more than 80% activity at pH 6.0-8.0 for 30 min Paenibacillus sp. xw-6-66