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Literature summary for 4.2.2.20 extracted from
- Effect of body temperature on chondroitinase ABCs ability to cleave chondroitin sulfate glycosaminoglycans (2007), J. Neurosci. Res., 85, 1110-1118.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Proteus vulgaris | - |
commercial preparation, different lots | - |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
in commercial preparations, there is a significant effect of lot and time on thermal stability. Average enzymatic activity is significantly decreased after 1 and 3 days at 39°C and 37°C, resp. The average activity seen after 1 day is significantly different between the two temperatures. Addition of bovine serum albumin preserves enzymatic activity at 1 day, but not 3 days, at 39°C | Proteus vulgaris |
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Release 2023.1 (January 2023)
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