Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.2.1.23 extracted from

  • Feng, Y.; Chang, X.; Wang, W.; Ma, R.
    Stabilities of immobilized beta-galactosidase of Aspergillus sp. AF for the optimal production of galactooligosaccharides from lactose (2010), Artif. Cells Blood Substit. Immobil. Biotechnol., 38, 43-51.
    View publication on PubMed
Search for more literature for 3.2.1.23

General Stability

General Stability Organism
the immobilized enzyme (on Ca-alginate gel beads) loses about 80% of activity after the initial cycle in all cases, the activity decreases gradually in the ensuing cycles, and the residual activity is only around 15% after 3 cycles Aspergillus sp.

Organism

Organism UniProt Comment Textmining
Aspergillus sp.
-
-
-
Aspergillus sp. AF
-
-
-

Storage Stability

Storage Stability Organism
4°C, free enzyme in phosphate buffer (0.05 M, pH 6.5), 30 days, about 90% loss of activity Aspergillus sp.
4°C, immobilized enzyme (on Ca-alginate gel beads) in 0.045 M CaCl2 aqueous solution, 30 days, about 10% loss of activity Aspergillus sp.

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2-nitrophenyl beta-D-galactopyranoside + H2O
-
 Aspergillus sp. 2-nitrophenol + beta-D-galactose
-
 ?
2-nitrophenyl beta-D-galactopyranoside + H2O
-
 Aspergillus sp. AF 2-nitrophenol + beta-D-galactose
-
 ?
lactose + H2O
-
 Aspergillus sp. D-galactose + D-glucose
-
 ?
lactose + H2O
-
 Aspergillus sp. AF D-galactose + D-glucose
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
 free enzyme Aspergillus sp.
55
-
 immobilized enzyme (on Ca-alginate gel beads) Aspergillus sp.

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
40 60 in the range of 40-60°C, the free and immobilized enzymes are very stable and possess activity of more than 80% of the original values Aspergillus sp.

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40 60 when the temperature is higher than 60°C for immobilized enzyme (on Ca-alginate gel beads) and above 50°C for free enzyme, an obvious loss of activity is observed, below 40°C the activity for both forms of enzymes decreases substantially Aspergillus sp.

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
3 6 the immobilized enzyme (on Ca-alginate gel beads) exhibits broad peak of optimum pH in the acid region between pH 3.0 and pH 6.0, having little difference of activity Aspergillus sp.
4 5 free enzyme Aspergillus sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
2.6 7 at pH 2.6 free enzyme loses more than 30% activity after 24 h, while the immobilized enzyme (on Ca-alginate gel beads) retains almost the same activity, at pH 7.0 the free enzyme loses more than 90% activity after 24 h while the immobilized enzyme retains around 40% activity Aspergillus sp.