β-Galactosidase cleaves terminal galactose residues, which are β -1-->14 linked to a monosaccharide, glycopeptide, or oligosaccharide. The enzyme requires Mg2+ for optimal activity.
β-Galactosidase is useful for the structural investigation of carbohydrate, the determination of lactose (foodstuff analysis) and as an enzyme label for enzyme immunoassay.
β-galactosidase cleaves lactose into its monosaccharide components, glucose and galactose. It also catalyses the transglycosylation of glucose into allolactose, the inducer of β-galactosidase, in a feedback loop.
Specific Activity: ≥50 u/mg
Key Applications: Enzyme label for enzyme immunoassay
Application Areas: Molecular Biology
Product Type: Proteins, Enzymes & Peptides
Presentation: Pale Gray Fluffy Powder
Format: Fluffy Powder
Isoelectric point (pI): 4.61 (Lit.)
pH: Optimum pH: 7.0 - 7.5, pH Stability: pH 6.5 - 8.5 (25°C, 20 hr)(Lit.)
NOTES: Inhibitors: p-Chloromercuribenzoate, lodoacetamide, heavy metal ions (Zn++, Fe++, Zn++, Cd++, Cu++, Pb++, Ag+, Hg++), Ionic Detergents (SDS, DAC, etc.). Contaminants: The preparation is practically free from other glycosidases (a-galactosidase, a-,b-glucosidase, a-,b-mannosidase, etc.) and proteinase. Principle: o-Nitrophenyl-b-D-galactopyranoside (ONPG) b-galactosidase > o-Nitrophenol (ONP) + D-Galactose. The appearance of o-nitrophenol is measured at 410 nm by spectrophotemetry. Thermal Stability: Below 50°C (pH 7.3, 15 min) (Lit.), Optimum Temperature: 50 - 55°C (Lit.)
Specificity: Substrate Specificity: The enzyme specifically hydrolyzes β-D-galactosyl linkage
Storage & Handling: Store at +4°C.