Crystal structure of the rice branching enzyme I (BEI) in complex with maltopentaose.
Chaen, K., Noguchi, J., Omori, T., Kakuta, Y., Kimura, M.(2012) Biochem Biophys Res Commun 424: 508-511
- PubMed: 22771800 
- DOI: https://doi.org/10.1016/j.bbrc.2012.06.145
- Primary Citation of Related Structures:  
3VU2 - PubMed 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.
- Laboratory of Structural Biology, Graduate School of Systems Life Sciences, Kyushu University, Hakozaki 6-10-1, Fukuoka 812-8581, Japan.
Organizational Affiliation: