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Literature summary extracted from
- Characterization of beta-galactosidase from Alternaria alternata on solid-state cultivation (2009), Ital. J. Food Sci., 21, 29-36.
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.23 | additional information | D-glucose does not have any inhibitory effect | Alternaria alternata |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.23 | Alternaria alternata | - |
- |
- |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 50 | - |
- |
Alternaria alternata |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 20 | 50 | relatively stable between 20 and 50°C, the enzyme maintains 85% of its activity at 20-30°C and 70% at 50°C | Alternaria alternata |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 5 | - |
- |
Alternaria alternata |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.23 | 3 | 5 | relatively stable in at pH 3.0-5.0, activity is above 92% between pH 3.0 and 5.0 | Alternaria alternata |
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Release 2023.1 (January 2023)
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