EC Number   |
General Stability |
Reference |
|---|
    3.2.1.1 | 29% loss of activity of shoot enzyme after treatment with Staphylococcus aureus V8 protease after 30 min at room temperature. 25% loss of activity of shoot enzyme after treatment with proteinase K after 30 min at room temperature. 20% loss of activity of shoot enzyme after treatment with trypsin/chymotrypsin after 30 min at room temperature |
393367 |
| 3.2.1.1 | at 65°C the enzyme is nearly 8times more stable in presence of Ca2+. Ca2+ increases the melting temperature from 66°C to 73°C |
393470 |
| 3.2.1.1 | bovine serum albumin protects from thermal denaturation at 60°C, no protection at 80°C |
393425 |
| 3.2.1.1 | Ca2+ and Na+ stabilize at higher reaction temperatures |
393378 |
| 3.2.1.1 | Ca2+ partially stabilizes against heat inactivation |
393367 |
| 3.2.1.1 | Ca2+ stabilizes |
393379, 393402, 393408 |
| 3.2.1.1 | Ca2+ stabilizes under combined pressuretemperature treatments in the range of 0.1800 MPa and 3075°C |
678849 |
| 3.2.1.1 | Ca2+ strongly stabilizes alpha-amylase while EDTA reduces its stability |
704058 |
| 3.2.1.1 | Ca2+, 0.5 mM, and Na+, 12.5 mM, completely protect from thermoinactivation at 60°C |
393451 |
| 3.2.1.1 | Co2+ activates and enhances structural enzyme stability |
665150 |
