Mannan endo-1,4-Ξ²-mannosidase (gene Bpman5) from Bacillus pumilus GBSW19

Enzyme Description

Species
Bacillus pumilus GBSW19 β†—
Extremophile
No but "thermostable" enzyme
EC Number
3.2.1.78 β†—

Sequence

Length: 377 amino acids
MKKWTQRVFCFILVVAIWAGWFSLTIKAASYVQTSGTQFTLNNQPFYFAGTNNYYFHYKSKKMVDAVFGDMKAMNLKVIRIWGFHDGAPQENSVLQSSPGVHEESGFQKLDYAIYKAGQEGIKLVIPLVNNCDDFGGMNQYVKWFEAGTHDAFYTDPRIQKAYKNYVRYVLERTNTYTGVQYKDDPAIMTWELANEPRVQSDPTGNILVKWADEMSTWIKSLDHHHLVAVGDEGFFRIPGHEDWFYGGGEGVDWDRLTALSNIDYGTYHLYPDHWNKSAAWGVKWIEDHITRGKSIGKPVVLEEFGVQNQSARPDVYQSWLSAVERLGGAGSQFWILTSIQDDDSLYPDYDGFRIIKGSRESALISEHAKRMNEKNR
Haoyu Zang et al. (2015) β€” A novel thermostable GH5_7 Ξ²-mannanase from Bacillus pumilus GBSW19 and its application in manno-oligosaccharides (MOS) production
Enzyme and Microbial Technology  Β· doi:10.1016/j.enzmictec.2015.06.007 β†—  Β· Stability - Incubation
12 measurements ▼
Database ID
UniProt: W0I643 β†—
Sequence Annotation
Explicit - Provided GenBank Accession Number
Protein Source
Recombinant, host bacterium Escherichia coli BL21 (DE3)

Experimental Data (12 measurements)

12 measurements
Property Assay Solvent Solvent Volume Aqueous Reference Measured Value Units Extraction method Data type Solution pH Temperature Substrate(s) Product(s) Cofactor(s) Shaking Comments
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Methanol 10 % v/v 100 87 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Ethanol 10 % v/v 100 97 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Isopropanol 10 % v/v 100 170 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Acetone 10 % v/v 100 122 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Methanol 20 % v/v 100 90 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Ethanol 20 % v/v 100 160 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Isopropanol 20 % v/v 100 155 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Acetone 20 % v/v 100 140 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Methanol 30 % v/v 100 92 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Ethanol 30 % v/v 100 92 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Isopropanol 30 % v/v 100 123 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent
Stability - Incubation Activity after incubation (2 hours at 37Β°C), measured by absorbance spectrophotometry (DNS assay, 540 nm) in aqueous phase Acetone 30 % v/v 100 106 % Direct Continuous Incubation: ?, Assay: 100 mM Tris-HCl Incubation: ?, Assay: 7 Incubation: 37Β°C, Assay: 60Β°C 5 mg/ml Locust bean gum Reducing sugars β€” β€” Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether the assay was in aqueous phase or in the presence of organic solvent

Visualization : Stability β€” Incubation

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

Structure

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