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Literature summary extracted from
- Isolation and properties of beta-galactosidase of a strain of Lactobacillus helveticus isolated from natural whey starter (1983), J. Appl. Biochem., 5, 275-281.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.23 | D-galactose | - |
Lactobacillus helveticus |  |
| 3.2.1.23 | D-galactose 6-phosphate | - |
Lactobacillus helveticus | |
| 3.2.1.23 | D-glucose | - |
Lactobacillus helveticus | |
| 3.2.1.23 | Lactate | noncompetitive | Lactobacillus helveticus | |
| 3.2.1.23 | lactose | - |
Lactobacillus helveticus | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.23 | 0.0446 | - |
o-nitrophenyl-beta-D-galactoside | - |
Lactobacillus helveticus | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 65000 | - |
4 * 65000, SDS-PAGE | Lactobacillus helveticus |
| 3.2.1.23 | 257000 | - |
gel filtration | Lactobacillus helveticus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.23 | Lactobacillus helveticus | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.23 | - |
Lactobacillus helveticus |
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 | - |
Lactobacillus helveticus | o-nitrophenol + beta-D-galactose | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.23 | tetramer | 4 * 65000, SDS-PAGE | Lactobacillus helveticus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 42 | - |
- |
Lactobacillus helveticus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | additional information | - |
MgCl2 protects from thermal denaturation | Lactobacillus helveticus |
| 3.2.1.23 | 50 | - |
56% loss of activity after 3 min, 36% loss of activity in presence of 20 mM MgCl2 | Lactobacillus helveticus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 6.5 | - |
in 50 mM phosphate buffer | Lactobacillus helveticus |
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