EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   3.2.1.147 | -999 |
- |
low pressure retards thermal inactivation |
753337 |
| 3.2.1.147 | -999 |
- |
study on kinetics of thermal enzyme inactivation in broccoli juice at elevated pressure for optimization of health effects. Pressure has an antagonistic effect on thermal inactivation at 50°C and above. Isothiocyanates formed by enzyme are relatively thermolabile and pressure stable |
680299 |
| 3.2.1.147 | -999 |
- |
the isozymes are rather thermostable |
710235 |
| 3.2.1.147 | 4 |
55 |
purified recombinant enzyme TGG1, retains over 70% activity at temperatures between 4°C and 55°C for 30 min |
732658 |
| 3.2.1.147 | 4 |
55 |
purified recombinant enzyme TGG2, retains over 70% activity at temperatures between 4°C and 55°C for 30 min |
732658 |
| 3.2.1.147 | 30 |
- |
60 min, 24% loss of activity |
208592 |
| 3.2.1.147 | 30 |
- |
90 min, stable |
208582 |
| 3.2.1.147 | 30 |
- |
myrosinase of the mutant strain NR463U4 retains activity 3.5times longer than wild-type enzyme |
663633 |
| 3.2.1.147 | 30 |
- |
pH 6.8, 30 min, stable |
208561 |
| 3.2.1.147 | 30 |
- |
pH 7.0, 20 min, stable |
208558 |
