EC Number   |
General Stability |
Reference |
|---|
    3.2.1.26 | addition of up to 200 mM NaCl or 50 mM sucrose does not significantly alter INV1p stability |
682030 |
| 3.2.1.26 | enzyme activity almost constant within investigated time range of 250 min at room temperature |
700860 |
| 3.2.1.26 | enzyme embedded within a polyacrylamide gel and freeze dried retains only 25% of their original activity |
136096 |
| 3.2.1.26 | enzyme ionically immobilized on the polyethyleneco-vinyl alcohol hollow fiber, for both repeated and continous usages, the activity falls to ca. 60% of the initial activity in the early stage and after that almost keeps the value |
136106 |
| 3.2.1.26 | freezing in 3 M glycerol for 10 days reduces avctivity to 47%, freezing in 3 M glycine causes only 16-19% loss of invertase activity |
136092 |
| 3.2.1.26 | half-life in response to chymotrypsin attack: 315 min |
700787 |
| 3.2.1.26 | half-life of the enzyme immobilized by the ionic bond on bead DEAHP-cellulose: 215 days |
136140 |
| 3.2.1.26 | high pressure processing at 50°C/600 MPa for 30 min disrupts the secondary structure and tertiary structure of purified soluble acid invertase, but no aggregation of purified soluble acid invertase is observed after high pressure processing |
750584 |
| 3.2.1.26 | operational stability of immobilized invertase: 40% of the initial activity remaining after 45 cycles of 1 min duration, producing 90.6 mg sucrose within 45 min by 2.5 mg immobilized enzyme |
698403 |
| 3.2.1.26 | pectin exhibits a concentration-dependent protection for purified acid invertase against high pressure processing at 50°C/600 MPa for 30 min |
750584 |
