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Literature summary for 3.2.1.23 extracted from
- Calcium alginate entrapped preparations of Aspergillus oryzae beta galactosidase: its stability and applications in the hydrolysis of lactose (2007), Int. J. Biol. Macromol., 41, 72-80.
Protein Variants
| 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
| 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
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus oryzae | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | - |
Aspergillus oryzae | - |
Specific Activity [micromol/min/mg]
| 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
| 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 and Products (Substrate)
| 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
| Synonyms | Comment | Organism |
|---|---|---|
| beta galactosidase | - |
Aspergillus oryzae |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
assay at | Aspergillus oryzae |
Temperature Stability [°C]
| 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
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.6 | - |
assay at | Aspergillus oryzae |
pH Stability
| 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 [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Aspergillus oryzae |
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Release 2023.1 (January 2023)
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