EC Number   |
General Stability |
Reference  |
|---|
   1.11.1.10 | enhanced stability in ionic liquids |
677181 |
| 1.11.1.10 | immobilized CPO (covalent immobilization of chloroperoxidase on the magnetic p(GMA-MMA-EGDMA) beads) retains 83% of its initial activity after 12 cycles of usage |
684944 |
| 1.11.1.10 | stability of the immobilized CPO (covalent immobilization of chloroperoxidase on the magnetic p(GMA-MMA-EGDMA) beads) is improved compared to free form |
684944 |
| 1.11.1.10 | PEG200 and glycerol are the most efficient stabilizer for CPO in temperatures ranging from 25°C to 60°C. Trehalose is more helpful than other sugars for extended storage of CPO |
685771 |
| 1.11.1.10 | the thermostability of peroxidase of CPO is increased about 2fold upon these chemical modification by citraconic anhydride, phthalic anhydride or maleic anhydride. The thermostability of sulfoxidation activity of CPO is increased about 1.2fold upon the chemical modification by citraconic anhydride, phthalic anhydride or maleic anhydride |
687888 |
| 1.11.1.10 | 15 mM H2O2, 5 min: complete inactivation of free enzyme |
695425 |
| 1.11.1.10 | 30 mM H2O2, 5 min: 80% residual activity for the cross-linked enzyme aggregates |
695425 |
| 1.11.1.10 | 0.3 mM H2O2, 20 h: 58% activity for immobilized enzyme, 43% activity for free enzyme |
696905 |
| 1.11.1.10 | 1.5 M urea, 20 h: 99% activity for immobilized enzyme, 68% activity for free enzyme |
696905 |
| 1.11.1.10 | cross-linked enzyme aggregates exhibit greatly improved stability in the presence of H2O2 |
699598 |
