EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    3.2.1.4 | -999 |
- |
enzyme melting transition occurs at 72°C in presence of EDTA, Ca2+ does not affect the melting temperature |
749520 |
| 3.2.1.4 | -999 |
- |
free enzyme shows an activity of 75% of the initial activity after 30 min, and even an activity of 40% remained after 6 h, both measured at 70°C |
691346 |
| 3.2.1.4 | -999 |
- |
high thermostability (Topt: 79.8°C, half-life 48 h) |
690281 |
| 3.2.1.4 | -999 |
- |
hyperthermostable |
690256 |
| 3.2.1.4 | -999 |
- |
low pH is the major factor that limits endoglucanase stability in glycerol or ethylene glycol at elevated temperatures |
742411 |
| 3.2.1.4 | -999 |
- |
mechanism of improved thermostability of hybrid mutant enzymes compared to parent wild-type enzymes |
749677 |
| 3.2.1.4 | -999 |
- |
MgCl2 slightly enhances thermal stability |
393645 |
| 3.2.1.4 | -999 |
- |
more stable to heat treatment at pH 8.0 than at pH 4.0 |
393615 |
| 3.2.1.4 | -999 |
- |
slight activation of cellulase B after 10 min at 40°C |
393624 |
| 3.2.1.4 | -999 |
- |
the N-terminalbeta-sheet is critical for enzyme thermostability |
721354 |
