EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   3.4.21.1 | -999 |
- |
native bovine chymotrypsin rapidly loses activity when incubated at 55°C. Glycosylated chymotrypsin has greatly increased thermostability compared to the native enzyme, after incubation at 50°C and pH 8.0, glycosylated bovine chymotrypsin retains 45% of its original activity and the native enzyme is inactivated |
691416 |
| 3.4.21.1 | -999 |
- |
significant improvement in thermal stability of chymotrypsin is achieved after the covalent attachment of the enzyme on chitosan. The half-life of immobilized chymotrypsin can be increased from 0.57 h, at 55°C, to 7.8 h, at 65°C |
691186 |
| 3.4.21.1 | -999 |
- |
thermodynamic unfolding experiments reveal that PEGylation increases the thermal transition temperature (Tm) of alpha-CT by up to 6°C and the free energy of unfolding [DELTAGU (25°C)] by up to 5 kcal/mol |
691412 |
| 3.4.21.1 | -999 |
- |
thermostability of alpha-chymotrypsin is enhanced by about 4-6°C after modification with mono-6-formyl-beta-cyclodextrin and mono-6-succinyl-6-deoxy-beta-cyclodextrin |
650666 |
| 3.4.21.1 | 25 |
- |
60 min, about 20% loss of activity |
754581 |
| 3.4.21.1 | 25 |
- |
60 min, about 60% loss of activity |
753641 |
| 3.4.21.1 | 25 |
- |
retaining around 85% of the initial activity after 2 h |
667470 |
| 3.4.21.1 | 25 |
55 |
activity quickly decreases at temperatures above the optimum, the relative activity of the enzyme at 25°C is 60% of maximum activity, the enzyme is labile at high temperatures (more than 55°C) and stabilized at less than 30°C |
679953 |
| 3.4.21.1 | 25 |
60 |
rapid inactivation above 60°C |
651113 |
| 3.4.21.1 | 30 |
- |
120 min, 20-40% loss of activity |
731855 |
