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Results 1 - 6 of 6
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EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Commentary Reference
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.7-999 - the increased activity of plasmin after heat treatment may be also due to inactivation of enzyme inhibitor proteins 717666
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.756 - rapid destruction or inactivation 95553
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.765 - denaturation above 65°C, thermal stability of plasmin in milk is very much dependent upon its interaction with beta-lactoglobulin 669641
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.785 - heating the enzyme in phosphate buffer medium to 85°C for 5 min can completely inactivate the enzyme 754267
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.790 - stable for 108 min in acid whey and 0.02 min in sweet whey 668955
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.795 - pasteurization of whey protein-free retentate of micro- and difiltrated milk at 95°C for 15 s does not significantly affect plasmin or plasminogen-derived activities. The retentate contains increased plasmin activity, proportional to the concentration of beta-lactoglobulin 717666
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