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Results 1 - 10 of 22 > >>
EC Number
Temperature Stability Minimum [°C]
Temperature Stability Maximum [°C]
Commentary
Reference
-999
-
-
-999
-
different molecular forms vary in resistance to heat inactivation: tetramer of squash and dimer of cucumber being most resistant
-999
-
enzyme thermal stability in freshly harvested 4, 6, or 8 weeks old leaves and in leaves of the same ages stored at -80°C and thawed at 25°C, overview. In situ thermal inactivation of AAO in cowpea leaves follows first-order kinetics with an Arrhenius dependence
-999
-
role of copper in heat stability
-999
-
the thermal inactivation is irreversible, a first-order reaction mechanism
0
40
30 min, stable
10
-
half-life: 1047 min
12
-
stable for at least 30 days
15
-
immobilized enzyme retains full activity for 3 months at pH 5.0-7.0, free enzyme looses 40-70% activity within one day at pH 5.0-7.0
40
-
stable for 30 min
Results 1 - 10 of 22 > >>