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2.4.1.19: cyclomaltodextrin glucanotransferase

This is an abbreviated version!
For detailed information about cyclomaltodextrin glucanotransferase, go to the full flat file.

Word Map on EC 2.4.1.19

Reaction

alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranose
=
alpha-cyclodextrin
 +
alpha-D-glucose

Synonyms

1,4-alpha-D-glucopyranosyl transferase, Akrilex C cyclodextrin glycosyltransferase, alpha-1,4-glucan 4-glycosyltransferase, cyclizing, alpha-cgt, alpha-CGTase, alpha-cyclodextrin glucanotransferase, alpha-cyclodextrin glucosyltransferase, alpha-cyclodextrin glycosyltransferase, Bacillus macerans amylase, beta-CGTase, beta-cyclodextrin glucanotransferase, beta-cyclodextrin glucosyltransferase, beta-cyclodextrin glycosyltransferase, beta-cyclodextrinase, BMA, C-CGTase, CD glucanotransferase, CGT, CGT13, CGTase, cgtS, CGTse ET1, CGT_TK, cyclodextrin beta-glucanotransferase, cyclodextrin glucanotransferase, cyclodextrin glucosyltransferase, cyclodextrin glycosyl transferase, cyclodextrin glycosyltransferase, cyclodextrin-glycosyltransferase, cyclodextrinase, cyclomaltodextrin glucanyltransferase, cyclomaltodextrin glucotransferase, cyclomaltodextrin glycanotransferase, cyclomaltodextrin glycosyltransferase, gamma-CGTase, gamma-cyclodextrin glycosyltransferase, konchizaimu, M-CGTase, More, neutral-cyclodextrin glycosyltransferase, PFCGT, Toruzyme

ECTree

     2 Transferases
         2.4 Glycosyltransferases
             2.4.1 Hexosyltransferases
                2.4.1.19 cyclomaltodextrin glucanotransferase

Temperature Stability

Temperature Stability on EC 2.4.1.19 - cyclomaltodextrin glucanotransferase

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TEMPERATURE STABILITY
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
105
purified enzyme, 20 min, 60% remaining activity
20 - 60
-
the enzyme remains fully stable between 20 and 40°C for 30 min, while at 50°C activity decreases to about 65% and is lost at 60°C
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
25
-
if submitted to strong stirring, promoting the apparition of gas bubbles and shear forces, the enzyme becomes inactivated at 25°C. This inactivation does not occur if the enzyme is immobilized on any porous support
25 - 45
-
the purified enzyme is stable up to 45°C after pre-incubation in buffer for 1 h at pH 8.5
30 - 60
at temperatures from 30 to 60°C, the enzyme retains at least 90% of the original activity for at least 1 h. The residual activity at 70°C is about 40%, and the activity decreases to 25% at 80°C
30 - 65
-
Bacillus sp. strain 8SB synthesises a thermostable alkaline beta-CGTase, stability of the enzymes from diverse strains is strain-dependent, overview
35 - 65
-
purified native enzyme, 80% remaining activity at 35-65°C, pH 8.0, after 4 h, thermal deactivation above 70°C
4 - 80
-
enzyme is stable from 4-45°C, still has 85% activity after 30 min at 60°C, 40% activity after 30 min at 70°C, loses almost all activity after 30 min at 80°C
40 - 50
-
immobilized enzyme is stable at 40°C, heat inactivation above 50°C
40 - 60
-
strain E 192, heat labile, rapid inactivation at temperatures above 45, remaining activity is 75% after 20 min at 40°C, 10% at 50°C and only 5% after 1 min at 60°C, protected by substrate and Ca2+ enzyme is stable for at least 24 h at pH 6.0, very stable at pH 7.0, 48 h without any loss of activity
40 - 70
-
the beta-cyclodextrin forming activity decreases to 94.6% and 89.2% after 1 and 2 h at 50°C, respectively, and decreases to 17.6% after 1 h at 70°C. After 2 h at 60°C and 60°C-70°C, the beta-cyclodextrin forming activity sharply decreases to 6% and 2.3%, respectively. After 1 and 2 h at 40°C or 50°C, the gamma-cyclodextrin forming activity slightly decreases. With the increase in temperature to 70°C, the gamma-cyclodextrin forming activity decreases to 15.2% after 1 h of treatment. Moreover, the gamma-cyclodextrin forming activity decreases to 8.9% and 2.1% after 2 h of treatment at 60°C and 70°C, respectively
40 - 90
-
after 1 h of incubation, the enzyme shows about 43% activity at 40°C, about 80% at 50°C, about 90% at 55°C, 100% at 60°C, about 78% at 70°C, about 35% at 80°C, and about 20% activity at 90°C
45
-
half-life about 1.25 h
45 - 55
-
stable up to 45°C, 13.4% activity at 50°C, no activity above 55°C
50 - 55
-
thermal stability of immobilized enzyme on chitosan increases from 50°C to 55°C
50 - 60
-
purified enzyme is quite stable at 50°C, but loses 80% of its activity at 60°C for 30 min
50 - 70
-
immobilized enzyme is more stable than soluble enzyme, inactivation of the soluble enzyme at 50°C is 1.6 times, at 60°C is 6.9 times and at 70°C is 24.3 times faster
58 - 60
60 - 80
-
the native enzyme shows a half-life of 93.45 min, 56.34 min, and 43.57 min at 60, 70, and 80°C, respectively
60 - 90
-
a chemical mixture (25% (v/v) glycerol, 10% (w/v) polyethylene glycol 400, and 0.5 mM CaCl2) is used as stabilizer to enhance the thermostability of the enzyme. The beta- and gamma-cyclodextrin glucanotransferase activities increase by 7.6- and 9.4-fold, respectively, compared with controls. The optimum temperature of enzyme activity increases from 50 to 60°C after the stabilizer application
69
-
5 mM CaCl2 shifts the apparent melting point from 60°C to 69°C
70 - 80
71
-
melting temperature
76
-
pH 6.0, 30 min, 50% loss of activity
80 - 110
85 - 100
extreme thermostability with addition of Ca2+, no loss of activity after 80 min at 85°C, half-life of 20 min at 100°C, recombinant enzyme half-life of 40 min at 100°C
88
-
melting temperature
90 - 100
-
extremely heat-stable, stable above 100°C in presence of starch
95
purified enzyme, half-life is 46 min
additional information