EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   3.2.1.142 | -999 |
- |
the level of limit dextrinase thermostability is inversely correlated with total limit dextrinase activity |
709403 |
| 3.2.1.142 | 30 |
60 |
20 min, stable |
737518 |
| 3.2.1.142 | 30 |
70 |
enzyme activity during kilning at different temperatures, first-order rate constants, overview. the enzyme is stable up to 50°C for 40 h, increases in activity at 30°C for 30 h, and loses activity at 70°C |
731837 |
| 3.2.1.142 | 50 |
- |
pH 5-8, 10 min, more than 70% of maximum activity |
738951 |
| 3.2.1.142 | 60 |
- |
60% inactivation |
208513 |
| 3.2.1.142 | 60 |
- |
9 h, 50% residual activity |
737518 |
| 3.2.1.142 | 65 |
- |
there is a near total loss in enzyme activity in under 10 min at 65°C |
746543 |
| 3.2.1.142 | 70 |
- |
malted enzyme, strong decrease in activity within 1-2 days during mashing |
731989 |
