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β-Galactosidase
Reference: GAH-201

β-Galactosidase

β-Galactosidase from Escherichia coli β-D-galactoside + H2O ----> D-galactose + R-OH This enzyme is used for structural investigation of carbohydrates, the determination of lactose (foodstuff analysis) and as an enzyme label for enzyme immunoassay.
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DESCRIPTION
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  • Name: β-D-galactoside glactohydrolase
  • Appearance: White amorphous powder, lyophilized
  • Activity: Grade Ⅱ, 500U/mg-solid or more
  • Contaminants: α-galactosidase ≤1×10-4 %, α-glucosidase ≤1×10-4%
    β-glucosidase ≤2×10-3%, β-mannosidase ≤1×10-4%
    α-mannosidase ≤1×10-4%, proteinase ≤10mAbs/mg-P
  • Stabilizer: Mg2+
  • Stability: Stable at －20℃ for at least 12 months
  • Molecular weight: 540,000
  • Isoelectric point: 4.61
  • Michaelis constants: 3.0×10－4M (o-Nitrophenyl-β-D-galactoside), 6.7×10－5M (p-Nitrophenyl-β-D-galactoside), 2.3×10－4M (Phenyl-β-D--galactoside), 2.5×10-3M (Lactose
  • Inhibitors: p-Chloromercuribenzoate Lodoacetamide heavy metal ions (Zn2+ Fe3+ Cd2+ Cu2+ Pb2+ Ag+ Hg2+), lonic detergents (SDS DAC etc.)
  • Optimum pH: 7.0－7.5
  • Optimum temperature: 50－55℃
  • pH Stability: pH 6.5－8.5 (25℃, 20hr)
  • Thermal stability: below 50℃ (pH 7.3, 15min)
  • Substrate specificity: The enzyme specifically hydrolyzes β-D-galactosyl linkage
  • EC # 3.2.1.23
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