Any feedback?
Literature summary extracted from
- Stabilization of chloroperoxidase by polyethylene glycols in aqueous media: kinetic studies and synthetic applications (2004), Biotechnol. Prog., 20, 96-101.
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 1.11.1.10 | di(ethylene glycol) and di(propylene glycol) stabilize the enzyme towards denaturation by H2O2 | Leptoxyphium fumago |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.11.1.10 | Leptoxyphium fumago | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.11.1.10 | thioanisole + H2O2 | - |
Leptoxyphium fumago | methyl phenyl sulfoxide + H2O | - |
? |  |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.11.1.10 | 25 | - |
about 95% loss of activity of the pure enzyme in 0.05 M citrate buffer, pH 5, about 60% loss of activity in presence of 0.1 M PEG 200 and PEG 400, about 40% loss of activity in presence of 0.1 M di(ethylene glycol), about 80% loss of activity in presence of 0.1 M di(propylene glycol) | Leptoxyphium fumago |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
