EC Number   |
General Stability |
Reference |
|---|
   3.1.1.11 | at lower pressure of 300-400 MPa and higher temperatures of above 64°C an antagonistic effect of pressure and heat is observed, high pressure prevents inactivation |
651563 |
| 3.1.1.11 | enzyme is very pressure resistant, inactivation at 900 MPa is slower as compared at atmospheric pressure |
651555 |
| 3.1.1.11 | extremely pressure stable enzyme |
674088 |
| 3.1.1.11 | high pressure stabilizes enzyme activity |
673377 |
| 3.1.1.11 | highly pressure stable, no loss of activity upon treatment at 700 MPa for 1 h at 25°C |
673377 |
| 3.1.1.11 | increased temperature stability after immobilization |
114099 |
| 3.1.1.11 | loss of activity in concentrated maltodextrin or sucrose solutions |
674094 |
| 3.1.1.11 | pressure and temperature stable enzyme |
674088 |
| 3.1.1.11 | pressure increases stability towards thermal inativation |
671841 |
| 3.1.1.11 | pressure labile enzyme |
674088 |
