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