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Literature summary for 3.2.1.23 extracted from

  • Tanaka, Y.; Kagamiishi, A.; Kiuchi, A.; Horiuchi, T.
    Purification and properties of beta-galactosidase from Aspergillus oryzae (1975), J. Biochem., 77, 241-247.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
Ag+
-
Aspergillus oryzae
Cu2+
-
Aspergillus oryzae
D-galactose 0.1 mM, slight inhibition of hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
Hg2+
-
Aspergillus oryzae
maltose 0.1 mM, slight inhibition; of hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
N-bromosuccinimide
-
Aspergillus oryzae
SDS
-
Aspergillus oryzae

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.72
-
o-nitrophenyl-beta-D-galactoside
-
Aspergillus oryzae
18
-
lactose
-
Aspergillus oryzae

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
105000
-
gel filtration, sucrose density gradient centrifugation Aspergillus oryzae

Organism

Organism UniProt Comment Textmining
Aspergillus oryzae
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Aspergillus oryzae

Source Tissue

Source Tissue Comment Organism Textmining

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
87.5
-
-
Aspergillus oryzae

Storage Stability

Storage Stability Organism
2°C, stable for several months Aspergillus oryzae

Substrates and Products (Substrate)

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

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
46
-
-
Aspergillus oryzae

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 60 20°C: about 35% of maximal activity, 60°C: about 30% of maximal activity Aspergillus oryzae

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30
-
1 h, pH 4.0-9.0, stable, more than 60% loss of activity after 10 min at pH 3.5 Aspergillus oryzae
40
-
pH 4.5 or pH 6.0, 10 min, stable Aspergillus oryzae

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4 9 30°C, 1 h, stable Aspergillus oryzae
4.5
-
hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
4.8
-
hydrolysis of lactose Aspergillus oryzae

pH Range

pH Minimum pH Maximum Comment Organism
2.5 6 pH 2.5: about 50% of maximal activity, pH 6.0: about 45% of maximal activity, hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
3 6.5 pH 3.0: about 45% of maximal activity, pH 6.5: about 40% of maximal activity, hydrolysis of lactose Aspergillus oryzae

pH Stability

pH Stability pH Stability Maximum Comment Organism
3.5
-
30°C, 10 min, more than 60% loss of activity Aspergillus oryzae
4.5
-
40°C, 10 min, stable Aspergillus oryzae
6
-
40°C, 10 min, stable Aspergillus oryzae