Cyclomaltodextrin glucanotransferase (gene cgt) from Bacillus circulans
Enzyme Description
Sequence
MKKFLKSTAALALGLSLTFGLFSPAQAAPDTSVSNKQNFSTDVIYQIFTDRFSDGNPANNPTGAAFDGTCTNLRLYCGGDWQGIINKINDGYLTGMGVTAIWISQPVENIYSIINYSGVNNTAYHGYWARDFKKTNPAYGTIADFQNLIAAAHAKNIKVIIDFAPNHTSPASSDQPSFAENGRLYDNGTLLGGYTNDTQNLFHHNGGTDFSTTENGIYKNLYDLADLNHNNSTVDVYLKDAIKMWLDLGIDGIRMDAVKHMPFGWQKSFMAAVNNYKPVFTFGEWFLGVNEVSPENHKFANESGMSLLDFRFAQKVRQVFRDNTDNMYGLKAMLEGSAADYAQVDDQVTFIDNHDMERFHASNANRRKLEQALAFTLTSRGVPAIYYGTEQYMSGGTDPDNRARIPSFSTSTTAYQVIQKLAPLRKCNPAIAYGSTQERWINNDVLIYERKFGSNVAVVAVNRNLNAPASISGLVTSLPQGSYNDVLGGLLNGNTLSVGSGGAASNFTLAAGGTAVWQYTAATATPTIGHVGPMMAKPGVTITIDGRGFGSSKGTVYFGTTAVSGADITSWEDTQIKVKIPAVAGGNYNIKVANAAGTASNVYDNFEVLSGDQVSVRFVVNNATTALGQNVYLTGSVSELGNWDPAKAIGPMYNQVVYQYPNWYYDVSVPAGKTIEFKFLKKQGSTVTWEGGSNHTFTAPSSGTATINVNWQP
Anne D. Blackwood et al. (2000)
β Addition of polar organic solvents can improve the product selectivity of cyclodextrin glycosyltransferase
Enzyme and Microbial Technology
Β· doi:10.1016/s0141-0229(00)00270-2 β
Β· Activity + Stability - Product Formation
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Experimental Data (5 measurements)
5 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 | Cyclodextrin formation yield after incubation (4 hours at 50Β°C) in the presence of organic solvent, measured by HPLC | Dimethyl Sulfoxide (DMSO) | 10% | 40 | 45 | % | 10 mM Na-citrate buffer | 6 | 50Β°C | partially hydrolyzed Ssluble potato starch with an average degree of polymerization of 50), Soluble starch (Paselli SA2 | Cyclodextrins | β | β | Classical aqueous control (in %) |
| Activity + Stability - Product Formation | Cyclodextrin formation yield after incubation (4 hours at 50Β°C) in the presence of organic solvent, measured by HPLC | Dimethylformamide (DMF) | 10% | 40 | 51 | % | 10 mM Na-citrate buffer | 6 | 50Β°C | partially hydrolyzed Ssluble potato starch with an average degree of polymerization of 50), Soluble starch (Paselli SA2 | Cyclodextrins | β | β | Classical aqueous control (in %) |
| Activity + Stability - Product Formation | Cyclodextrin formation yield after incubation (4 hours at 50Β°C) in the presence of organic solvent, measured by HPLC | Acetonitrile | 10% | 40 | 45 | % | 10 mM Na-citrate buffer | 6 | 50Β°C | partially hydrolyzed Ssluble potato starch with an average degree of polymerization of 50), Soluble starch (Paselli SA2 | Cyclodextrins | β | β | Classical aqueous control (in %) |
| Activity + Stability - Product Formation | Cyclodextrin formation yield after incubation (4 hours at 50Β°C) in the presence of organic solvent, measured by HPLC | Tetrahydrofuran (THF) | 10% | 40 | 42 | % | 10 mM Na-citrate buffer | 6 | 50Β°C | partially hydrolyzed Ssluble potato starch with an average degree of polymerization of 50), Soluble starch (Paselli SA2 | Cyclodextrins | β | β | Classical aqueous control (in %) |
| Activity + Stability - Product Formation | Cyclodextrin formation yield after incubation (4 hours at 50Β°C) in the presence of organic solvent, measured by HPLC | tert-Butanol | 10% | 40 | 44 | % | 10 mM Na-citrate buffer | 6 | 50Β°C | partially hydrolyzed Ssluble potato starch with an average degree of polymerization of 50), Soluble starch (Paselli SA2 | Cyclodextrins | β | β | Classical aqueous control (in %) |
Visualization : Activity + Stability β Product Formation
One bar per measurement. Colour = solvent, shade = solvent volume.