EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   1.1.3.9 | -999 |
- |
the thermostability of GalOx from Fusarium oxysporum expressed in Escherichia coli is significantly lower than the thermostability of enzymes from other Fusarium strains |
743642 |
| 1.1.3.9 | 25 |
- |
the enzyme is completely stable for 120 h in buffer with stirring at 25°C, and the activity even increases 30% if the enzyme solution is also aerated in a similar experiment |
743392 |
| 1.1.3.9 | 30 |
- |
pH 6.0-8.5, stable for 2 h |
389851 |
| 1.1.3.9 | 30 |
- |
pH 6.5, 60 min, stable |
687852 |
| 1.1.3.9 | 30 |
- |
purified recombinant enzyme, pH 7.0, completely stable for at least 24 h |
743642 |
| 1.1.3.9 | 30 |
60 |
30 min, stable |
672854 |
| 1.1.3.9 | 40 |
- |
pH 6.5, 60 min, about 10% loss of activity |
687852 |
| 1.1.3.9 | 40 |
- |
purified recombinant enzyme, pH 7.0, loss of 80% activity after 24 h |
743642 |
| 1.1.3.9 | 40 |
60 |
the purified recombinant His-tagged enzyme shows half-lifes of 11.2 min, 5.3 min, and 2.7 min for incubation at 40°C, 50°C, and 60°C, respectively |
743734 |
| 1.1.3.9 | 50 |
- |
pH 6.5, 60 min, about 20% loss of activity |
687852 |
