TABLE 2.
Properties of endo-1,4-β-glucanases.
| Origin (enzyme name) | Molecular mass (kDa) | Optimum pH | Optimum temperature (°C) | pH stability | Thermostability | References |
| Burkholderia pyrrocinia JK-SH007 (BpEG)∗ | 43 | 6.0 | 35 | 5.0–8.0 | 30–50°C | This study |
| Rhizopus oryzae (RCE1)∗ | 41 | 6.0 | 55 | 4.0–6.0 | 55–65°C | Murashima et al., 2002 |
| Penicillium decumbens (rPdCel5C)∗ | 67.6 | 4.8 | 40–50 | 4.0–5.0 | 30–50°C | Liu et al., 2013 |
| Citrobacter farmeri A1 (EglC22b)∗ | 42 | 7.0 | 30–40 | 3.5–7.5 | 20–50°C | Bai et al., 2016 |
| Eisenia foetida (EF-EG2)∗ | 50 | 5.5 | 40 | 5.0–9.0 | ∼40°C | Ueda et al., 2014 |
| Bacillus subtilis JA18 (Egl499) | 50 | 6.0 | 60 | ND | ND | Wang et al., 2009 |
| Ganoderma lucidum (GlCel5A) | 43 | 3.0–4.0 | 60 | 3.0–4.0 | ND | Liu et al., 2016 |
| Penicillium purpurogenum (KJS506) | 37 | 5.0 | 70 | 5.0-7.0 | ND | Lee et al., 2010 |
ND, not determined; ∗, cold active enzyme.