Abstract:
:Starch branching enzyme (SBE) catalyzes the cleavage of α-1,4-linkages and the subsequent transfer of α-1,4 glucan to form an α-1,6 branch point in amylopectin. We determined the crystal structure of the rice branching enzyme I (BEI) in complex with maltopentaose at a resolution of 2.2Å. Maltopentaose bound to a hydrophobic pocket formed by the N-terminal helix, carbohydrate-binding module 48 (CBM48), and α-amylase domain. In addition, glucose moieties could be observed at molecular surfaces on the N-terminal helix (α2) and CBM48. Amino acid residues involved in the carbohydrate bindings are highly conserved in other SBEs, suggesting their generally conserved role in substrate binding for SBEs.
journal_name
Biochem Biophys Res Communjournal_title
Biochemical and biophysical research communicationsauthors
Chaen K,Noguchi J,Omori T,Kakuta Y,Kimura Mdoi
10.1016/j.bbrc.2012.06.145subject
Has Abstractpub_date
2012-08-03 00:00:00pages
508-11issue
3eissn
0006-291Xissn
1090-2104pii
S0006-291X(12)01247-8journal_volume
424pub_type
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