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Literature summary for 3.2.1.23 extracted from

  • Akasaki, M.; Suzuki, M.; Funakoshi, I.; Yamashina, I.
    Characterization of beta-galactosidase from a special strain of Aspergillus oryzae (1976), J. Biochem., 80, 1195-1200.
    View publication on PubMed
Search for more literature for 3.2.1.23

General Stability

General Stability Organism
loss of activity on freezing Aspergillus oryzae

Organism

Organism UniProt Comment Textmining
Aspergillus oryzae
-
 RT 102, FERM-P1680
-

Purification (Commentary)

Purification (Comment) Organism
partial Aspergillus oryzae

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
 Aspergillus oryzae

Storage Stability

Storage Stability Organism
4°C, stable for several months Aspergillus oryzae

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
asialo alpha1-acid glycoprotein + H2O
-
 Aspergillus oryzae beta-D-galactose + ?
-
 ?
glycoasparagines + H2O hydrolysis of beta-galactosyl linkages in urinary glycoasparagines Aspergillus oryzae galactose + ?
-
 ?
lactose + H2O
-
 Aspergillus oryzae D-glucose + D-galactose
-
 ?
o-nitrophenyl-beta-D-galactoside + H2O
-
 Aspergillus oryzae o-nitrophenol + beta-D-galactose
-
 ?
phenyl-alpha-D-galactoside + H2O 14% of the activity with o-nitrophenyl-beta-D-galactoside Aspergillus oryzae phenol + alpha-D-galactose
-
 ?
phenyl-beta-D-galactoside + H2O 11% of the activity with o-nitrophenyl-beta-D-galactoside Aspergillus oryzae phenol + beta-D-galactose
-
 ?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
37
-
 pH 4.5, stable for several days Aspergillus oryzae

pH Stability

pH Stability pH Stability Maximum Comment Organism
4.5
-
 37°C, stable for several days Aspergillus oryzae