EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    1.4.1.4 | -999 |
- |
the thermostability decreases significantly as the salt concentration is lowered |
391650 |
| 1.4.1.4 | -999 |
- |
time-dependent changes in the activity of NADP-GDH at 60°C are analysed: GDHII loses activity completely within 10 min |
700045 |
| 1.4.1.4 | -999 |
- |
wild-type enzyme and mutant enzymes D167T and T138E are thermostabilized, although to different degrees, by the application of 500 atm. The degree of pressure stabilization correlated with GDH stability as well as the magnitude of electrolyte is proposed that pressure stabilizes against thermoinactivation by shifting the equilibrium between conformational substrates of the glutamate dehydrogenase hexamer, thus inhibiting irreversible aggregation |
728754 |
| 1.4.1.4 | 0 |
- |
inactivated by freezing |
391686 |
| 1.4.1.4 | 20 |
- |
stable for 15 h |
391678 |
| 1.4.1.4 | 25 |
- |
12% activity loss after 1 h |
391655 |
| 1.4.1.4 | 30 |
- |
30 min, stable |
655253 |
| 1.4.1.4 | 37 |
- |
20 h, stable |
656573 |
| 1.4.1.4 | 37 |
- |
60 min, yeast enzyme retains 41% of its activity, mycelial enzyme retains 9% of its activity |
654211 |
| 1.4.1.4 | 37 |
- |
72% activity loss after 1 h |
391655 |
