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Literature summary for 3.2.1.23 extracted from

  • Nadder de Macias, M.E.; Manca de Nadra, M.C.; Strasser de Saad, A.M.; Pesce de Ruiz Holgado, A.A.; Oliver, G.
    Isolation and properties of beta-galactosidase of a strain of Lactobacillus helveticus isolated from natural whey starter (1983), J. Appl. Biochem., 5, 275-281.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
D-galactose
-
Lactobacillus helveticus
D-galactose 6-phosphate
-
Lactobacillus helveticus
D-glucose
-
Lactobacillus helveticus
Lactate noncompetitive Lactobacillus helveticus
lactose
-
Lactobacillus helveticus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.0446
-
o-nitrophenyl-beta-D-galactoside
-
Lactobacillus helveticus

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
65000
-
4 * 65000, SDS-PAGE Lactobacillus helveticus
257000
-
gel filtration Lactobacillus helveticus

Organism

Organism UniProt Comment Textmining
Lactobacillus helveticus
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Lactobacillus helveticus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
o-nitrophenyl-beta-D-galactoside + H2O
-
Lactobacillus helveticus o-nitrophenol + beta-D-galactose
-
?

Subunits

Subunits Comment Organism
tetramer 4 * 65000, SDS-PAGE Lactobacillus helveticus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
42
-
-
Lactobacillus helveticus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
MgCl2 protects from thermal denaturation Lactobacillus helveticus
50
-
56% loss of activity after 3 min, 36% loss of activity in presence of 20 mM MgCl2 Lactobacillus helveticus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.5
-
in 50 mM phosphate buffer Lactobacillus helveticus