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Literature summary for 3.2.1.23 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
Search for more literature for 3.2.1.23

KM Value [mM]

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

Organism

Organism UniProt Comment Textmining
Aspergillus niger
-
-
-
Aspergillus oryzae
-
-
-
Saccharomyces fragilis
-
-
-

Storage Stability

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

Substrates and Products (Substrate)

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

Temperature Stability [°C]

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

pH Optimum

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

pH Stability

pH Stability pH Stability Maximum Comment Organism
4 8 30 min, enzyme immobilized on sucrose-polyacrolein, stable Aspergillus oryzae
4.4 8 30 min, soluble enzyme and enzyme immobilized on sucrose sulfate-polyacrolein, stable Aspergillus oryzae
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
6
-
-
 Aspergillus oryzae
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
7
-
 30 min, soluble and immobilized enzymes, stable Saccharomyces fragilis
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