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Literature summary extracted from

  • Ladero, M.; Ferrero, R.; Vian, A.; Santos, A.; Garcia-Ochoa, F.
    Kinetic modelling of the thermal and pH inactivation of a thermostable beta-galactosidase from Thermus sp. strain T2 (2005), Enzyme Microb. Technol., 37, 505-513.
No PubMed abstract available

General Stability

EC Number General Stability Organism
3.2.1.23 kinetic modelling of the thermal and pH inactivation Thermus sp.

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.23 Thermus sp.
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.23 lactose + H2O
-
 Thermus sp. D-glucose + D-galactose
-
 ?
3.2.1.23 o-nitrophenyl-beta-D-galactoside + H2O
-
 Thermus sp. o-nitrophenol + beta-D-galactose
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.23 60
-
 20 h, about 20% loss of activity. 80 h, about 45% loss of activity Thermus sp.
3.2.1.23 70
-
 20 h, about 45% loss of activity. 40 h, about 80% loss of activity Thermus sp.
3.2.1.23 80
-
 2.5 h, about 50% loss of activity Thermus sp.
3.2.1.23 90
-
 2 h, complete loss of activity Thermus sp.
3.2.1.23 100
-
 3 min, about 70% loss of activity Thermus sp.
3.2.1.23 110
-
 3 min, about 90% loss of activity Thermus sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.23 additional information
-
-
 Thermus sp.
3.2.1.23 6
-
 most stable at Thermus sp.