EC Number |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
---|
3.4.22.14 | 95 |
- |
the enzyme is thermally inactivated after 5 min at 95°C |
717622 |
3.4.22.14 | 70 |
- |
half life: 12 min free actinidin |
733988 |
3.4.22.14 | 80 |
- |
half life: 4 min free actinidin, 32 min immobilized actinidin |
733988 |
3.4.22.14 | 35 |
- |
24 h, inactivation of enzyme in fresh kiwi extract |
754602 |
3.4.22.14 | 40 |
- |
9 h, inactivation of enzyme in fresh kiwi extract |
754602 |
3.4.22.14 | 45 |
- |
1 h, inactivation of enzyme in fresh kiwi extract |
754602 |
3.4.22.14 | 50 |
- |
20 min, inactivation of enzyme in fresh kiwi extract |
754602 |
3.4.22.14 | 55 |
- |
10 min, inactivation of enzyme in fresh kiwi extract |
754602 |
3.4.22.14 | 60 |
- |
3 min, inactivation of enzyme in fresh kiwi extract |
754602 |
3.4.22.14 | 65 |
- |
3 min, inactivation of enzyme in fresh kiwi extract |
754602 |