Values CatLog read from this paper
Selected mutations in Bacillus subtilis levansucrase semi-conserved regions affecting its biochemical properties
PMID 18596022doi:10.1093/protein/gzn036Open in Browse
The paper itself is not on this site: read it at the publisher. This page lists only the values CatLog read from it.
CatLog read 9 records (27 values) from this paper: levansucrase from Bacillus subtilis.
Read from the paper by an AI model and checked against the paper by a second, separate AI run; code converted the units. Values are in CatLog's units; each record opens in Browse with the line the paper prints and the checks.
| Enzyme | Organism | Substrate | kcat (s⁻¹) | Km (mM) | kcat/Km (mM⁻¹ s⁻¹) | Conditions | Open record |
|---|---|---|---|---|---|---|---|
| levansucrase | Bacillus subtilis | sucrose | 164.6 | 8 | 20.3 | pH 6, 37 °C | Open record: levansucrase, sucrose |
| levansucrasevariant G361F | Bacillus subtilis | sucrose | 57.4 | 297.3 | 0.19 | pH 6, 37 °C | Open record: levansucrase variant G361F, sucrose |
| levansucrasevariant H243L | Bacillus subtilis | sucrose | 141.5 | 10.5 | 13.5 | pH 6, 37 °C | Open record: levansucrase variant H243L, sucrose |
| levansucrasevariant I341V | Bacillus subtilis | sucrose | 166.3 | 7.4 | 22.6 | pH 6, 37 °C | Open record: levansucrase variant I341V, sucrose |
| levansucrasevariant R360K | Bacillus subtilis | sucrose | 170.2 | 30 | 5.6 | pH 6, 37 °C | Open record: levansucrase variant R360K, sucrose |
| levansucrasevariant R360S | Bacillus subtilis | sucrose | 13.5 | 154 | 0.09 | pH 6, 37 °C | Open record: levansucrase variant R360S, sucrose |
| levansucrasevariant R433A | Bacillus subtilis | sucrose | 87.5 | 29.3 | 2.98 | pH 6, 37 °C | Open record: levansucrase variant R433A, sucrose |
| levansucrasevariant S164A | Bacillus subtilis | sucrose | 6.4 | 2.5 | 2.5 | pH 6, 37 °C | Open record: levansucrase variant S164A, sucrose |
| levansucrasevariant Y429N | Bacillus subtilis | sucrose | 6.3 | 319.4 | 0.02 | pH 6, 37 °C | Open record: levansucrase variant Y429N, sucrose |