EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    2.4.1.19 | -999 |
- |
enzyme is more heat resistant after its pretreatment in pH 9.0 at high temperatures 65-70°C, than at pH 6.0 under the same reaction conditions |
720955 |
| 2.4.1.19 | -999 |
- |
the recombinant enzyme is more stable at higher temperature and lower pH |
687470 |
| 2.4.1.19 | -999 |
- |
thermal stability is improved in the presence of maltodextrin, starch or CaCl2 |
719615 |
| 2.4.1.19 | 4 |
80 |
enzyme is stable from 4-45°C, still has 85% activity after 30 min at 60°C, 40% activity after 30 min at 70°C, loses almost all activity after 30 min at 80°C |
488864 |
| 2.4.1.19 | 20 |
60 |
the enzyme remains fully stable between 20 and 40°C for 30 min, while at 50°C activity decreases to about 65% and is lost at 60°C |
737302 |
| 2.4.1.19 | 20 |
70 |
the enzyme retains more than 80% activity at 20-40°C for 30 min. The enzyme loses almost all activity when the storage temperature is higher than 70°C |
758336 |
| 2.4.1.19 | 25 |
- |
if submitted to strong stirring, promoting the apparition of gas bubbles and shear forces, the enzyme becomes inactivated at 25°C. This inactivation does not occur if the enzyme is immobilized on any porous support |
672766 |
| 2.4.1.19 | 25 |
45 |
the purified enzyme is stable up to 45°C after pre-incubation in buffer for 1 h at pH 8.5 |
757110 |
| 2.4.1.19 | 30 |
- |
loses its activity rapidly in absence of substrate |
488856 |
| 2.4.1.19 | 30 |
- |
stable |
684523 |
