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Literature summary extracted from

  • Todorova-Balvay, D.; Stoilova, I.; Gargova, S.; Vijayalakshmi, M.A.
    An efficient two step purification and molecular characterization of beta-galactosidases from Aspergillus oryzae (2006), J. Mol. Recognit., 19, 299-304.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.23 industry beta-galactosidases are important industrial enzymes used for the hydrolysis of lactose from milk and milk whey, preparation of the improved mutant strain H26-10-7, overview Aspergillus oryzae

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.23 additional information construction of a mutant strain H26-10-7 from parental wild-type strains H26 and H-10-7, the enzyme from mutant strain H26-10-7 shows a 5fold increased activity and enhanced thermostability compared to the wild-type strain enzyme, overview Aspergillus oryzae

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.23 extracellular
-
 Aspergillus oryzae
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.23 113000
-
 gel filtration Aspergillus oryzae

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.23 lactose + H2O Aspergillus oryzae
-
 D-glucose + D-galactose
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.23 Aspergillus oryzae
-
 wild-type strains H26 and H-10-7, mutant strain H26-10-7
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.23 enzyme from mutant strain H26-10-7 and from wild-type strain H26, 15.3fold and 12.8fold, respectively, by metal affinity chromatography and gel filtration Aspergillus oryzae

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.23 40.2
-
 purified enzyme from wild-type strain H26 Aspergillus oryzae
3.2.1.23 191.6
-
 purified enzyme from mutant strain H26-10-7 Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.23 2-nitrophenyl beta-D-galactopyranoside + H2O
-
 Aspergillus oryzae 2-nitrophenol + beta-D-galactose
-
 ?
3.2.1.23 lactose + H2O
-
 Aspergillus oryzae D-glucose + D-galactose
-
 ?
3.2.1.23 lactose + H2O from milk and milk whey Aspergillus oryzae D-glucose + D-galactose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.23 lactase
-
 Aspergillus oryzae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.23 30
-
 assay at Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.23 60
-
 10 min, 88% remaining activity of the mutant enzyme, 21% of the wild-type enzyme Aspergillus oryzae
3.2.1.23 75
-
 10 min, 32% remaining activity of the mutant enzyme, inactivation of the wild-type enzyme Aspergillus oryzae
3.2.1.23 90
-
 10 min, 10% remaining activity of the mutant enzyme, inactivation of the wild-type enzyme Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.23 3.6 4.8 assay at Aspergillus oryzae