EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.23 | industry | beta-galactosidases are important industrial enzymes used for the hydrolysis of lactose from milk and milk whey, preparation of the improved mutant strain H26-10-7, overview | Aspergillus oryzae |
EC Number | Protein Variants | Comment | Organism |
---|---|---|---|
3.2.1.23 | additional information | construction of a mutant strain H26-10-7 from parental wild-type strains H26 and H-10-7, the enzyme from mutant strain H26-10-7 shows a 5fold increased activity and enhanced thermostability compared to the wild-type strain enzyme, overview | Aspergillus oryzae |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.2.1.23 | extracellular | - |
Aspergillus oryzae | - |
- |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 113000 | - |
gel filtration | Aspergillus oryzae |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.23 | lactose + H2O | Aspergillus oryzae | - |
D-glucose + D-galactose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.23 | Aspergillus oryzae | - |
wild-type strains H26 and H-10-7, mutant strain H26-10-7 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.23 | enzyme from mutant strain H26-10-7 and from wild-type strain H26, 15.3fold and 12.8fold, respectively, by metal affinity chromatography and gel filtration | Aspergillus oryzae |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 40.2 | - |
purified enzyme from wild-type strain H26 | Aspergillus oryzae |
3.2.1.23 | 191.6 | - |
purified enzyme from mutant strain H26-10-7 | Aspergillus oryzae |
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 | - |
? | |
3.2.1.23 | lactose + H2O | from milk and milk whey | Aspergillus oryzae | D-glucose + D-galactose | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.23 | lactase | - |
Aspergillus oryzae |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 30 | - |
assay at | Aspergillus oryzae |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 60 | - |
10 min, 88% remaining activity of the mutant enzyme, 21% of the wild-type enzyme | Aspergillus oryzae |
3.2.1.23 | 75 | - |
10 min, 32% remaining activity of the mutant enzyme, inactivation of the wild-type enzyme | Aspergillus oryzae |
3.2.1.23 | 90 | - |
10 min, 10% remaining activity of the mutant enzyme, inactivation of the wild-type enzyme | Aspergillus oryzae |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 3.6 | 4.8 | assay at | Aspergillus oryzae |