EC Number   |
General Stability |
Reference |
|---|
   1.11.1.13 | Ca2+ reduces the enzyme stability by 40% at 10 mM |
765693 |
| 1.11.1.13 | calcium stabilizes |
439853 |
| 1.11.1.13 | CHAPS stabilizes |
439828 |
| 1.11.1.13 | complete loss of activity after 1 h in 2 mM KCN |
660342 |
| 1.11.1.13 | enzyme is more stable in carbon-limited cultures than in nitrogen-limited cultures |
439823 |
| 1.11.1.13 | enzyme is very stable when the molar concentration of H2O2 is 10times of the concentration of the enzyme. When the H2O2 concentration is 250fold and 1000fold of the MnP concentration, the MnP activity decreases by 14% and 45%, respectively, in the first 15 min and remains the same thereafter. When the H2O2 concentration is 5000times of the enzyme concentration, the enzyme activity rapidly decreases in 30 min and then continues to decrease, but at a slower rate |
658572 |
| 1.11.1.13 | enzyme retains more than 60% of the initial activity after exposure to 10 mM hydrogen peroxide for 5 min at 37°C |
658707 |
| 1.11.1.13 | heat-inactivated protein, 100°C for 5 min, regains 80% of original activity by storage at 0°C for 1 h |
394594 |
| 1.11.1.13 | Mn2+ and bovine serum albumin stabilize |
394601 |
| 1.11.1.13 | no inactivation after 5 h in 50 mM Na-tartrate buffer, pH 4.5, with 2 mM nitrilotriacetate, 0.5 mM iodoacetamide or 2 mM PMSF |
660342 |
