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Literature summary for 3.2.1.23 extracted from

  • Ladero, M.; Ferrero, R.; Vian, A.; Santos, A.; Garcia-Ochoa, F.
    Kinetic modelling of the thermal and pH inactivation of a thermostable beta-galactosidase from Thermus sp. strain T2 (2005), Enzyme Microb. Technol., 37, 505-513.
No PubMed abstract available
Search for more literature for 3.2.1.23

General Stability

General Stability Organism
kinetic modelling of the thermal and pH inactivation Thermus sp.

Organism

Organism UniProt Comment Textmining
Thermus sp.
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
lactose + H2O
-
 Thermus sp. D-glucose + D-galactose
-
 ?
o-nitrophenyl-beta-D-galactoside + H2O
-
 Thermus sp. o-nitrophenol + beta-D-galactose
-
 ?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 20 h, about 20% loss of activity. 80 h, about 45% loss of activity Thermus sp.
70
-
 20 h, about 45% loss of activity. 40 h, about 80% loss of activity Thermus sp.
80
-
 2.5 h, about 50% loss of activity Thermus sp.
90
-
 2 h, complete loss of activity Thermus sp.
100
-
 3 min, about 70% loss of activity Thermus sp.
110
-
 3 min, about 90% loss of activity Thermus sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
additional information
-
-
 Thermus sp.
6
-
 most stable at Thermus sp.