EC Number   |
General Stability |
Reference |
|---|
    3.2.1.8 | 15% loss of activity per freezing and thawing cycle |
171630 |
| 3.2.1.8 | 43% of the enzyme activity is retained after 4 h in 20% sodium chloride |
717091 |
| 3.2.1.8 | activity preserved after 7 weeks in incubation chamber |
695679 |
| 3.2.1.8 | by comparing the properties of full-length and truncated variants of NtSymX11, it is shown that the tandem carbohydrate-binding modules (CBM36) decrease the enzyme stability at acidic pH and high temperature |
750245 |
| 3.2.1.8 | Ca2+, Mg2+, DTT, L-cysteine, soybean trypsin inhibitor, PMSF, as well as a 17 kDa component from krill extract, stabilize the isozymes A and B |
655257 |
| 3.2.1.8 | enzyme is strongly resistant to protease digestion. After treatment at 37°C for 30 min with pepsin or trypsin, the enzyme retains more than 90% of the maximum xylanase activity |
739002 |
| 3.2.1.8 | freeze drying and concentration of washing liquid from kernels does not change endoxylanase activity |
680326 |
| 3.2.1.8 | freezing and thawing lowers the activity to 20% |
171625 |
| 3.2.1.8 | K+ stabilizes against thermal inactivation |
171654 |
| 3.2.1.8 | sorbitol at 90% and glycerol at 50% stabilize the enzyme |
717886 |
