Chemical Properties
Derived from Mortierella vinaceae var. raffinoseutilizer.
Uses
α-Galactosidase from green coffee beans has been used to assess the specificity of anti- α-Galactosidase antibodies. It has also been used in inhibition assay to assess
N-guanidino derivatives of 1,5-dideoxy-1,5-imino-d-xylitol activity.
Uses
Alkaline α-Galactosidase I was used to assay enzyme activity with 2 mmp-nitrophenyl-α-d-galactoside as substrate at pH 6.5 to compare with the enzyme activity of α-Gal A isolated and purified from Sf-9 insect cells infected with a recombinant baculovirus encoding normal α-Gal A gene.
General Description
Alkaline α-Galactosidase I is a glycoside hydrolase, separated from the extracts of melon fruits. The activity of this enzyme is found to increase during the early stages of ovary development and fruit set.
Biochem/physiol Actions
Cleaves α(1→3)- and α(1→6)-linked, non-reducing terminal galactose from complex carbohydrates and glycoproteins. It is particularly efficient for removing α-linked galactose under conditions where the pH must be neutral or above, for example, with live cells.
