β-Galactosidase, Sweet almond 

β-Galactosidase, Sweet almond is a glycoside hydrolase that hydrolyzes the β-glycosidic bonds formed between galactose and its organic moieties. β-Galactosidase, Sweet almond can hydrolyze lactose to form glucose and galactose, and enter glycolysis; it can also catalyze the transgalactosylation of lactose into allolactose; allolactose can be cracked into monosaccharides^[1].

Inhibitors: Co²⁺, Cu²⁺, Ni²⁺, Zn²⁺, Proclin
pH range: Effective pH range 3.0-8.0, Optimum pH range 3.5-5.0
Temperature range: Effective temperature range 55°C-65°C, Optimum temperature range 55°C-60°C

Instructions
Enzyme solutions are susceptible to oxidation and should be prepared fresh. Oxidation can be minimized by preparing solutions in 50 mM Tris HCl, pH 7.3, 5- 10 mM β-mercaptoethanol, and 10 mM MgCl₂.
Note: Thiol reducing agents should only be used in the presence of magnesium chloride, as β-mercaptoethanol will have an inhibitory effect when magnesium chloride is not present.

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

9031-11-2

[b-Galactosidase, Sweet almond]

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Douglas H Juers, et al. LacZ β-galactosidase: structure and function of an enzyme of historical and molecular biological importance. Protein Sci. 2012 Dec;21(12):1792-807.   [Content Brief]