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Literature summary extracted from

  • Sarto, V.; Marzetti, A.; Focher, B.
    beta-D-Galactosidases immobilized on soluble matrices: kinetic and stability (1985), Enzyme Microb. Technol., 7, 515-520.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.23 1.17
-
 o-nitrophenyl-beta-D-galactoside enzyme immobilized on sucrose-polycarolein Aspergillus niger
3.2.1.23 1.34
-
 o-nitrophenyl-beta-D-galactoside soluble enzyme Saccharomyces fragilis
3.2.1.23 1.56
-
 o-nitrophenyl-beta-D-galactoside enzyme immobilized on sucrose-polycarolein Aspergillus oryzae
3.2.1.23 1.61
-
 o-nitrophenyl-beta-D-galactoside enzyme immobilized on sucrose-polyacrolein Saccharomyces fragilis
3.2.1.23 1.63
-
 o-nitrophenyl-beta-D-galactoside soluble enzyme Aspergillus niger
3.2.1.23 1.64
-
 o-nitrophenyl-beta-D-galactoside soluble enzyme Aspergillus oryzae
3.2.1.23 1.65
-
 o-nitrophenyl-beta-D-galactoside enzyme immobilized on sucrose sulfate-polyacrolein Aspergillus niger

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.23 Aspergillus niger
-
-
-
3.2.1.23 Aspergillus oryzae
-
-
-
3.2.1.23 Saccharomyces fragilis
-
-
-

Storage Stability

EC Number Storage Stability Organism
3.2.1.23 4°C, immobilized enzymes, stable Aspergillus niger
3.2.1.23 4°C, immobilized enzymes, stable Saccharomyces fragilis
3.2.1.23 4°C, immobilized enzymes, stable Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.23 o-nitrophenyl-beta-D-galactoside + H2O
-
 Aspergillus niger o-nitrophenol + beta-D-galactose
-
 ?
3.2.1.23 o-nitrophenyl-beta-D-galactoside + H2O
-
 Saccharomyces fragilis o-nitrophenol + beta-D-galactose
-
 ?
3.2.1.23 o-nitrophenyl-beta-D-galactoside + H2O
-
 Aspergillus oryzae o-nitrophenol + beta-D-galactose
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.23 additional information
-
 thermostability of soluble and immobilized enzymes at enzyme concentration 0.1-15 mg/ml Aspergillus niger
3.2.1.23 additional information
-
 thermostability of soluble and immobilized enzymes at enzyme concentration 0.1-15 mg/ml Saccharomyces fragilis
3.2.1.23 additional information
-
 thermostability of soluble and immobilized enzymes at enzyme concentration 0.1-15 mg/ml Aspergillus oryzae
3.2.1.23 25
-
 30 min, soluble and immobilized enzymes, stable Aspergillus niger
3.2.1.23 25
-
 30 min, soluble and immobilized enzymes, stable Saccharomyces fragilis
3.2.1.23 25
-
 30 min, soluble and immobilized enzymes, stable Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.23 4 4.5 free and immobilized enzymes Aspergillus niger
3.2.1.23 4.5 5.5 free and immobilized enzymes Aspergillus oryzae
3.2.1.23 6.5 7.5 free and immobilized enzymes Saccharomyces fragilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.23 4 8 30 min, enzyme immobilized on sucrose-polyacrolein, stable Aspergillus oryzae
3.2.1.23 4.4 8 30 min, soluble enzyme and enzyme immobilized on sucrose sulfate-polyacrolein, stable Aspergillus oryzae
3.2.1.23 4.4 8 30 min, pH 4.4: soluble and immobilized enzymes, stable, pH 8.0: immobilized enzymes are stable, soluble enzyme loses 29% of its activity Aspergillus niger
3.2.1.23 6
-
-
 Aspergillus oryzae
3.2.1.23 6
-
 30 min, 84% loss of activity of soluble enzyme, 57% loss of the enzyme immobilized on sucrose sulfate-polyacrolein, 59% loss of activity of the enzyme immobilized on sucrose polyacrolein Saccharomyces fragilis
3.2.1.23 7
-
 30 min, soluble and immobilized enzymes, stable Saccharomyces fragilis
3.2.1.23 8
-
 30 min, 28% loss of activity of soluble enzyme, 31% loss of the enzyme immobilized on sucrose sulfate-polyacrolein, 23% loss of activity of the enzyme immobilized on sucrose polyacrolein Saccharomyces fragilis