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Literature summary extracted from

  • Haider, T.; Husain, Q.
    Calcium alginate entrapped preparations of Aspergillus oryzae beta galactosidase: its stability and applications in the hydrolysis of lactose (2007), Int. J. Biol. Macromol., 41, 72-80.
    View publication on PubMed

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.23 additional information cross-linking of the enzyme with concanavalin A as insoluble complex using glutaraldehyde, and entrappment into calcium alginate beads, the entrapped complex cross-linking enhances the enzyme stability during activity and storage, method development, overview Aspergillus oryzae

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.23 CaCl2 inhibits at 5%, the netrapped complexed enzyme is less sensitive, overview Aspergillus oryzae
3.2.1.23 D-galactose product inhibition Aspergillus oryzae
3.2.1.23 Urea the soluble enzyme looses almost its complete activity after 2 h exposure with 4.0 M urea at 37°C, while the immobilization provides more stability against the denaturation induced by urea, overview Aspergillus oryzae

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.23 Aspergillus oryzae
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.23 commercial preparation
-
 Aspergillus oryzae
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.23 additional information
-
 activities of free and entrapped cross-linked enzyme, overview Aspergillus oryzae

Storage Stability

EC Number Storage Stability Organism
3.2.1.23 entrapped crosslinked concanavalin A-beta galactosidase complex retains 95% activity after sevenfold repeated use, and 93% of its original activity after 2 months storage at 4°C Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.23 2-nitrophenyl beta-D-galactopyranoside + H2O
-
 Aspergillus oryzae 2-nitrophenol + beta-D-galactose
-
 ?
3.2.1.23 lactose + H2O
-
 Aspergillus oryzae D-glucose + D-galactose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.23 beta galactosidase
-
 Aspergillus oryzae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.23 37
-
 assay at Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.23 60
-
 entrapped cross-linked enzyme in complex with concanavalin A: 49% remaining activity after 6 h, free enzyme: 3% remaining activity after 5 h Aspergillus oryzae
3.2.1.23 80
-
 entrapped cross-linked enzyme in complex with concanavalin A: 63% remaining activity, free enzyme: 2% remaining activity Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.23 4.6
-
 assay at Aspergillus oryzae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.23 3
-
 entrapped cross-linked enzyme in complex with concanavalin A: 81% remaining activity, free enzyme: 49% remaining activity Aspergillus oryzae
3.2.1.23 8.5
-
 entrapped cross-linked enzyme in complex with concanavalin A: 21% remaining activity, free enzyme: 7% remaining activity Aspergillus oryzae

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
3.2.1.23 additional information
-
 additional information
-
 Aspergillus oryzae