EC Number   |
General Stability |
Reference |
|---|
    2.4.2.28 | after 40 min exposure to 10.4 GHz microwave radiation at 90°C the enzyme retains 78% activity compared to a control incubated at the same temperature without irradiation. KCl or NaCl increases the susceptibility to microwave irradiation. Protection against microwave inactivation by phosphate or sulfate. |
724984 |
| 2.4.2.28 | dithiothreitol 0.8 M, reduction of thermostability |
637556 |
| 2.4.2.28 | elimination of the disulfide bond Cys138Cys205 leads to an increased protease susceptibility |
731366 |
| 2.4.2.28 | enzyme is extremely stable to proteolytic cleavage |
637556 |
| 2.4.2.28 | no loss of activity after 24 h at room temperature in presence of 9 M urea, 4 M guanidine hydrochloride, 0.075% SDS, 50% methanol, 50% ethanol, 50% dimethylformamide, 1 M NaCl, and 1% Triton X-100 |
637544 |
| 2.4.2.28 | no loss of activity after treatment with thermolysin, trypsin, and chymotrypsin for 24 h at 37°C |
637544 |
| 2.4.2.28 | phosphate, and less efficiently also arsenate and sulfate, stabilize the recombinant enzyme against inactiviation by temperature, SDS, urea, and proteolytic enzymes |
637554 |
| 2.4.2.28 | rapid inactivation in absence of reducing agents: 50% inactivation within 24 h at both 4°C and -20°C |
637542 |
| 2.4.2.28 | recombinant enzyme, 90°C in 2% SDS, 30 min, loss of 60% activity |
637554 |
| 2.4.2.28 | recombinant enzyme, 90°C in 8 M urea, 30 min, loss of 70% activity |
637554 |
