EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   2.7.3.2 | -999 |
- |
comparison of various enzymes of various sources |
642407 |
| 2.7.3.2 | -999 |
- |
enzyme activity and temperature stability /sensitivity are higher for the octameric enzyme than for the dimeric enzyme. MtCK dimers are very sensitive and inactivate after exposure to temperatures above 30°C |
738079 |
| 2.7.3.2 | -999 |
- |
enzymes from marine fishes are less thermostable than that of carp, the latter being more labile than the rabbit enzyme |
642412 |
| 2.7.3.2 | -999 |
- |
shark muscle isozyme marginally more resistant to temperature inactivation than brain isozyme |
642416 |
| 2.7.3.2 | -999 |
- |
temperature stability profile of the isozymes CK-MM, CK-BB, and CK-MB, overview |
660931 |
| 2.7.3.2 | 0 |
60 |
the enzyme acctivity is stable from 0°C up to 45°C, inactivation at 65°C |
738079 |
| 2.7.3.2 | 23 |
- |
isozyme MiMi-CK: 1 h, 15% loss of activity, 2 h, 34% loss of activity, 3 h, 66% loss of activity, isozyme BB-CK: 6 h, 32% loss of activity, isozyme MM-CK: no loss of activity |
642393 |
| 2.7.3.2 | 25 |
60 |
the wild type enzyme remains stable after 10 min at 25-45°C. The activity drops to about 70% and after 10 min at 50°C. The enzyme is almost completely inactive after 10 min at 60°C |
761260 |
| 2.7.3.2 | 25 |
65 |
the activity of the wild type enzyme has few changes after heat treatment for 10 min at temperatures below 48°C. A steep decrease of activity is observed between 48°C and 60°C |
761260 |
| 2.7.3.2 | 35 |
- |
calf brain: 0.01 M 2-mercaptoethanol enhances stability in pH-range 6-8 |
642407 |
