Protein Variants | Comment | Organism |
---|---|---|
additional information | cross-linking of the enzyme with concanavalin A as insoluble complex using glutaraldehyde, and entrappment into calcium alginate beads, the entrapped complex cross-linking enhances the enzyme stability during activity and storage, method development, overview | Aspergillus oryzae |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
CaCl2 | inhibits at 5%, the netrapped complexed enzyme is less sensitive, overview | Aspergillus oryzae | |
D-galactose | product inhibition | Aspergillus oryzae | |
Urea | the soluble enzyme looses almost its complete activity after 2 h exposure with 4.0 M urea at 37°C, while the immobilization provides more stability against the denaturation induced by urea, overview | Aspergillus oryzae |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus oryzae | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
commercial preparation | - |
Aspergillus oryzae | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
activities of free and entrapped cross-linked enzyme, overview | Aspergillus oryzae |
Storage Stability | Organism |
---|---|
entrapped crosslinked concanavalin A-beta galactosidase complex retains 95% activity after sevenfold repeated use, and 93% of its original activity after 2 months storage at 4°C | Aspergillus oryzae |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
2-nitrophenyl beta-D-galactopyranoside + H2O | - |
Aspergillus oryzae | 2-nitrophenol + beta-D-galactose | - |
? | |
lactose + H2O | - |
Aspergillus oryzae | D-glucose + D-galactose | - |
? |
Synonyms | Comment | Organism |
---|---|---|
beta galactosidase | - |
Aspergillus oryzae |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
assay at | Aspergillus oryzae |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
entrapped cross-linked enzyme in complex with concanavalin A: 49% remaining activity after 6 h, free enzyme: 3% remaining activity after 5 h | Aspergillus oryzae |
80 | - |
entrapped cross-linked enzyme in complex with concanavalin A: 63% remaining activity, free enzyme: 2% remaining activity | Aspergillus oryzae |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.6 | - |
assay at | Aspergillus oryzae |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3 | - |
entrapped cross-linked enzyme in complex with concanavalin A: 81% remaining activity, free enzyme: 49% remaining activity | Aspergillus oryzae |
8.5 | - |
entrapped cross-linked enzyme in complex with concanavalin A: 21% remaining activity, free enzyme: 7% remaining activity | Aspergillus oryzae |
Ki Value [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Aspergillus oryzae |