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Literature summary extracted from

  • Tanaka, Y.; Kagamiishi, A.; Kiuchi, A.; Horiuchi, T.
    Purification and properties of beta-galactosidase from Aspergillus oryzae (1975), J. Biochem., 77, 241-247.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.23 Ag+
-
 Aspergillus oryzae
3.2.1.23 Cu2+
-
 Aspergillus oryzae
3.2.1.23 D-galactose 0.1 mM, slight inhibition of hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
3.2.1.23 Hg2+
-
 Aspergillus oryzae
3.2.1.23 maltose 0.1 mM, slight inhibition; of hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
3.2.1.23 N-bromosuccinimide
-
 Aspergillus oryzae
3.2.1.23 SDS
-
 Aspergillus oryzae

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.23 0.72
-
 o-nitrophenyl-beta-D-galactoside
-
 Aspergillus oryzae
3.2.1.23 18
-
 lactose
-
 Aspergillus oryzae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.23 105000
-
 gel filtration, sucrose density gradient centrifugation Aspergillus oryzae

Organism

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

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.23
-
 Aspergillus oryzae

Source Tissue

EC Number Source Tissue Comment Organism Textmining

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 87.5
-
-
 Aspergillus oryzae

Storage Stability

EC Number Storage Stability Organism
3.2.1.23 2°C, stable for several months Aspergillus oryzae

Substrates and Products (Substrate)

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

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.23 46
-
-
 Aspergillus oryzae

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.23 20 60 20°C: about 35% of maximal activity, 60°C: about 30% of maximal activity Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.23 30
-
 1 h, pH 4.0-9.0, stable, more than 60% loss of activity after 10 min at pH 3.5 Aspergillus oryzae
3.2.1.23 40
-
 pH 4.5 or pH 6.0, 10 min, stable Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.23 4 9 30°C, 1 h, stable Aspergillus oryzae
3.2.1.23 4.5
-
 hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
3.2.1.23 4.8
-
 hydrolysis of lactose Aspergillus oryzae

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.23 2.5 6 pH 2.5: about 50% of maximal activity, pH 6.0: about 45% of maximal activity, hydrolysis of o-nitrophenyl-beta-D-galactoside Aspergillus oryzae
3.2.1.23 3 6.5 pH 3.0: about 45% of maximal activity, pH 6.5: about 40% of maximal activity, hydrolysis of lactose Aspergillus oryzae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.23 3.5
-
 30°C, 10 min, more than 60% loss of activity Aspergillus oryzae
3.2.1.23 4.5
-
 40°C, 10 min, stable Aspergillus oryzae
3.2.1.23 6
-
 40°C, 10 min, stable Aspergillus oryzae