Literature summary for 3.2.1.23 extracted from

Dwevedi, A.; Kayastha, A.M.
Stabilization of beta-galactosidase (from peas) by immobilization onto amberlite MB-150 beads and its application in lactose hydrolysis (2009), J. Agric. Food Chem., 57, 682-688.

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Application

Application	Comment	Organism
food industry	enzyme immobilization onto Amberlite MB-150 beads greatly stabilizes the enzyme preparation, with no loss of activity for 12 months at room temperature. Immobilized enzyme hydrolyzes 64.5% and 69.2% of lactose present in milk and milk whey, respectively, within 10 h at room temperature. Enzyme has a reusability of 10 batchwise uses, with almost no loss in activity	Pisum sativum
nutrition	enzyme immobilization onto Amberlite MB-150 beads greatly stabilizes the enzyme preparation, with no loss of activity for 12 months at room temperature. Immobilized enzyme hydrolyzes 64.5% and 69.2% of lactose present in milk and milk whey, respectively, within 10 h at room temperature. Enzyme has a reusability of 10 batchwise uses, with almost no loss in activity	Pisum sativum

KM Value [mM]

KM Value [mM]	KM Value Maximum [mM]	Substrate	Comment	Organism	Structure
4.11	-	lactose	enzyme immobilized on Amberlite MB-150 beads	Pisum sativum

Organism

Organism	UniProt	Comment	Textmining
Pisum sativum	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
lactose + H2O	-	Pisum sativum	D-galactose + D-glucose	-	?

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Release 2023.1 (January 2023)