Maltogenic amylase MAG1 from Bacillus lehensis G1

Enzyme Description

Species
Bacillus lehensis G1 β†—
Extremophile
Yes "alkaliphilic" organism
EC Number
3.2.1.133 β†—, 3.2.1.133 β†— (Hydrolysis), 3.2.1.133 β†— (Transglycosylation)

Sequence

Length: 582 amino acids
MNRAGIIHTQQHHHLYLTSSHEAIIRIQTPKGEGVNVTIIHGDPYDWKDGSWQATQTEMKLLKTDDLYDYWSTSVSMPYSRMRYGFKIKTETETLFYTERGFYTERPAEISAYFCLPYAHDTEVFSPPPWVQNTVWYQIFPERFANGNPSRDPDTTLPWGSEPPKPDTFFGGDLDGVIQHLDYLQQLGITGIYFTPIFEAFSNHKYDTIDYLSIDPHFGDEDTLRTLIQESHKRGIRVMLDAVFNHSGYYFAPFQDVLQHGENSRYKDWFHPFELPLQPDGDRPNYETFAFVSSMPKLNTKHPDVRQYLLKVATYWVEEFDIDGWRLDVANEVDHDFWRSFRNEVKNLKKDVYILGEIWHQSSPWLQGDQFDAVMNYPLTDAIQGYALHQQSSHDAQVALTKHLMSYPASVNAVQFNMLDSHDTARILTTSKENKALVKLQYALLFSFPGSPCIYYGDEIGMAGENDPGCRACMIWDEAKQDKDMLAFLTQLIALRKHHPAFGTYDELFFHQSDDPAVLHYQTSTADETLYFVFNRSLATKSITLPKENQEQWMDLFTEKACSTTFLLEQESFRVLQLKRTS
Nor Hasmaliana Abdul Manas et al. (2014) β€” The Characterisation of an Alkali-Stable Maltogenic Amylase from Bacillus lehensis G1 and Improved Malto-Oligosaccharide Production by Hydrolysis Suppression
PLoS ONE  Β· doi:10.1371/journal.pone.0106481 β†—  Β· Activity + Stability - Product Formation Specificity - Reaction Specificity
18 measurements ▼
Database ID
UniProt: X5CPN2 β†—
Sequence Annotation
Explicit - Provided GenBank Accession Number
Protein Source
Recombinant, host bacterium Escherichia coli BL21 (DE3)

Experimental Data (18 measurements)

18 measurements
Property Assay Solvent Solvent Volume Aqueous Reference Measured Value Units Solution pH Temperature Substrate(s) Product(s) Cofactor(s) Shaking Comments
Activity + Stability - Product Formation Hydrolysis products yield after incubation (6 hours at 40Β°C), measured by HPLC Ethanol 20% 29.09 17.05 hydrolysis product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in hydrolysis product % yield)
Activity + Stability - Product Formation Transglycosylation products yield after incubation (6 hours at 40Β°C), measured by HPLC Dimethyl Sulfoxide (DMSO) 20% 37.78 37.28 transglycosylation product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in transglycosylation product % yield)
Activity + Stability - Product Formation Transglycosylation products yield after incubation (6 hours at 40Β°C), measured by HPLC Dimethyl Sulfoxide (DMSO) 10% 37.78 34.38 transglycosylation product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in transglycosylation product % yield)
Activity + Stability - Product Formation Transglycosylation products yield after incubation (6 hours at 40Β°C), measured by HPLC Isopropanol 20% 37.78 3.06 transglycosylation product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in transglycosylation product % yield)
Activity + Stability - Product Formation Transglycosylation products yield after incubation (6 hours at 40Β°C), measured by HPLC Isopropanol 10% 37.78 32.62 transglycosylation product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in transglycosylation product % yield)
Activity + Stability - Product Formation Transglycosylation products yield after incubation (6 hours at 40Β°C), measured by HPLC Ethanol 20% 37.78 36.67 transglycosylation product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in transglycosylation product % yield)
Activity + Stability - Product Formation Transglycosylation products yield after incubation (6 hours at 40Β°C), measured by HPLC Ethanol 10% 37.78 35.05 transglycosylation product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in transglycosylation product % yield)
Activity + Stability - Product Formation Hydrolysis products yield after incubation (6 hours at 40Β°C), measured by HPLC Dimethyl Sulfoxide (DMSO) 20% 29.09 17.31 hydrolysis product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in hydrolysis product % yield)
Activity + Stability - Product Formation Hydrolysis products yield after incubation (6 hours at 40Β°C), measured by HPLC Dimethyl Sulfoxide (DMSO) 10% 29.09 16.28 hydrolysis product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in hydrolysis product % yield)
Activity + Stability - Product Formation Hydrolysis products yield after incubation (6 hours at 40Β°C), measured by HPLC Isopropanol 20% 29.09 2.38 hydrolysis product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in hydrolysis product % yield)
Activity + Stability - Product Formation Hydrolysis products yield after incubation (6 hours at 40Β°C), measured by HPLC Isopropanol 10% 29.09 17.57 hydrolysis product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in hydrolysis product % yield)
Activity + Stability - Product Formation Hydrolysis products yield after incubation (6 hours at 40Β°C), measured by HPLC Ethanol 10% 29.09 22.45 hydrolysis product % yield 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in hydrolysis product % yield)
Specificity - Reaction Specificity Ratio of transglycosylation-to-hydrolysis after incubation (6 hours at 40Β°C), measured by HPLC Ethanol 10% 1.29 1.56 ratio transglycosylation/hydrolysis products 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in ratio transglycosylation/hydrolysis products)
Specificity - Reaction Specificity Ratio of transglycosylation-to-hydrolysis after incubation (6 hours at 40Β°C), measured by HPLC Ethanol 20% 1.29 2.15 ratio transglycosylation/hydrolysis products 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in ratio transglycosylation/hydrolysis products)
Specificity - Reaction Specificity Ratio of transglycosylation-to-hydrolysis after incubation (6 hours at 40Β°C), measured by HPLC Isopropanol 10% 1.29 1.86 ratio transglycosylation/hydrolysis products 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in ratio transglycosylation/hydrolysis products)
Specificity - Reaction Specificity Ratio of transglycosylation-to-hydrolysis after incubation (6 hours at 40Β°C), measured by HPLC Isopropanol 20% 1.29 1.29 ratio transglycosylation/hydrolysis products 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in ratio transglycosylation/hydrolysis products)
Specificity - Reaction Specificity Ratio of transglycosylation-to-hydrolysis after incubation (6 hours at 40Β°C), measured by HPLC Dimethyl Sulfoxide (DMSO) 10% 1.29 2.11 ratio transglycosylation/hydrolysis products 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in ratio transglycosylation/hydrolysis products)
Specificity - Reaction Specificity Ratio of transglycosylation-to-hydrolysis after incubation (6 hours at 40Β°C), measured by HPLC Dimethyl Sulfoxide (DMSO) 20% 1.29 2.15 ratio transglycosylation/hydrolysis products 50 mM potassium phosphate buffer 7 40Β°C 0.5% Ξ²-Cyclodextrin beta-cyclodextrin hydrolysis products , beta-cyclodextrin transglycosylations products β€” β€” Classical aqueous control (in ratio transglycosylation/hydrolysis products)

Visualization : Activity + Stability β€” Product Formation

One bar per measurement. Colour = solvent, shade = solvent volume.

Visualization : Specificity β€” Reaction Specificity

One bar per measurement. Colour = solvent, shade = solvent volume.

Structure

Drag to rotate Β· Scroll to zoom Β· Right-click drag to pan Β· Powered by Mol*