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105
purified enzyme, 20 min, 60% remaining activity
20 - 60
-
the enzyme remains fully stable between 20 and 40°C for 30 min, while at 50°C activity decreases to about 65% and is lost at 60°C
20 - 70
the enzyme retains more than 80% activity at 20-40°C for 30 min. The enzyme loses almost all activity when the storage temperature is higher than 70°C
25
-
if submitted to strong stirring, promoting the apparition of gas bubbles and shear forces, the enzyme becomes inactivated at 25°C. This inactivation does not occur if the enzyme is immobilized on any porous support
25 - 45
-
the purified enzyme is stable up to 45°C after pre-incubation in buffer for 1 h at pH 8.5
30 - 60
at temperatures from 30 to 60°C, the enzyme retains at least 90% of the original activity for at least 1 h. The residual activity at 70°C is about 40%, and the activity decreases to 25% at 80°C
30 - 65
-
Bacillus sp. strain 8SB synthesises a thermostable alkaline beta-CGTase, stability of the enzymes from diverse strains is strain-dependent, overview
35 - 65
-
purified native enzyme, 80% remaining activity at 35-65°C, pH 8.0, after 4 h, thermal deactivation above 70°C
4 - 80
-
enzyme is stable from 4-45°C, still has 85% activity after 30 min at 60°C, 40% activity after 30 min at 70°C, loses almost all activity after 30 min at 80°C
40 - 50
-
immobilized enzyme is stable at 40°C, heat inactivation above 50°C
40 - 60
-
strain E 192, heat labile, rapid inactivation at temperatures above 45, remaining activity is 75% after 20 min at 40°C, 10% at 50°C and only 5% after 1 min at 60°C, protected by substrate and Ca2+ enzyme is stable for at least 24 h at pH 6.0, very stable at pH 7.0, 48 h without any loss of activity
40 - 70
-
the beta-cyclodextrin forming activity decreases to 94.6% and 89.2% after 1 and 2 h at 50°C, respectively, and decreases to 17.6% after 1 h at 70°C. After 2 h at 60°C and 60°C-70°C, the beta-cyclodextrin forming activity sharply decreases to 6% and 2.3%, respectively. After 1 and 2 h at 40°C or 50°C, the gamma-cyclodextrin forming activity slightly decreases. With the increase in temperature to 70°C, the gamma-cyclodextrin forming activity decreases to 15.2% after 1 h of treatment. Moreover, the gamma-cyclodextrin forming activity decreases to 8.9% and 2.1% after 2 h of treatment at 60°C and 70°C, respectively
40 - 90
-
after 1 h of incubation, the enzyme shows about 43% activity at 40°C, about 80% at 50°C, about 90% at 55°C, 100% at 60°C, about 78% at 70°C, about 35% at 80°C, and about 20% activity at 90°C
45
-
half-life about 1.25 h
45 - 55
-
stable up to 45°C, 13.4% activity at 50°C, no activity above 55°C
50 - 55
-
thermal stability of immobilized enzyme on chitosan increases from 50°C to 55°C
50 - 60
-
purified enzyme is quite stable at 50°C, but loses 80% of its activity at 60°C for 30 min
50 - 70
-
immobilized enzyme is more stable than soluble enzyme, inactivation of the soluble enzyme at 50°C is 1.6 times, at 60°C is 6.9 times and at 70°C is 24.3 times faster
60 - 80
-
the native enzyme shows a half-life of 93.45 min, 56.34 min, and 43.57 min at 60, 70, and 80°C, respectively
60 - 90
-
a chemical mixture (25% (v/v) glycerol, 10% (w/v) polyethylene glycol 400, and 0.5 mM CaCl2) is used as stabilizer to enhance the thermostability of the enzyme. The beta- and gamma-cyclodextrin glucanotransferase activities increase by 7.6- and 9.4-fold, respectively, compared with controls. The optimum temperature of enzyme activity increases from 50 to 60°C after the stabilizer application
69
-
5 mM CaCl2 shifts the apparent melting point from 60°C to 69°C
76
-
pH 6.0, 30 min, 50% loss of activity
85 - 100
extreme thermostability with addition of Ca2+, no loss of activity after 80 min at 85°C, half-life of 20 min at 100°C, recombinant enzyme half-life of 40 min at 100°C
90 - 100
-
extremely heat-stable, stable above 100°C in presence of starch
95
purified enzyme, half-life is 46 min
100
-
the enzyme is inactivated by treatment at 100°C for 5 min
100
purified enzyme, 20 min, 97% remaining activity
110
purified enzyme, 20 min, 45% remaining activity
30
-
loses its activity rapidly in absence of substrate
30
the enzyme remains stable (more than 90% activity) for 120 min at 30°C
40
-
2 h, no loss of activity
40
-
quite stable at pH 5.0-8.0 for 3 h
40
-
purified native enzyme, thermal stability at 40°C is elevated 10fold in the presence of 1% maltodextrin
40
-
purified recombinant enzymes, the wild-type enzyme shows a half-life of 8.0 h, the mutant enzymes of 6.0-7.9 h, overview
40
-
the recombinant wild-type enzyme has a half-life of 8.0 h, while the recombinant K47 mutants show half-lives of 4.8-7.2 h
40
-
the half-life at 40°C is 7.6 h
40
-
stable for at least 1 h
50
-
-
50
-
1 h, enzyme retains more than 90% of the original activity up to 50°C
50
-
half-life about 0.5 h
50
1 h, purified enzyme, 65% remaining activity
50
-
at incubation temperatures below 50°C, the enzyme maintains residual activity higher than 97% after 2 h. The residual activity of the enzyme decreases rapidly at temperatures higher than 50°C but remains stable at a lower level of activity
50
-
INMIA 3849, stable up to
55
-
No. 5 strain, stable below
55
-
INMIA A/7, thermolabile at temperatures higher than
55
-
half-life of soluble enzyme at pH 7 is 1.5 h. The immobilization of the enzyme on CNBr-agarose does not promote an increment in the stability of the enzyme at 55°C, although it prevents the effect of the stirred system
55
1 h, purified enzyme, 21% remaining activity
58 - 60
-
undergoes rapid inactivation
58 - 60
-
undergoes rapid inactivation
58 - 60
-
undergoes rapid inactivation
58 - 60
-
undergoes rapid inactivation
58 - 60
-
undergoes rapid inactivation
60
-
strain BA-4229
60
-
2 h, almost no loss of activity
60
-
5 mM CaCl2 shifts the apparent melting point from 60°C to 69°C
60
-
pH 6.0, 30 min, stable up to
60
pH 6.0, 30 min, 5% loss of activity
60
half-life 22 min for wild-type, 57 min for mutant carrying B domain from Bacillus stearothermophilus ET1
60
half-life 22 min for wild-type, 94 min for mutant S182G, 31 min for mutant S182E
60
-
30 min, about 50% loss of activity
60
-
stable up to wild-type enzyme
60
-
purified enzyme, highly stable below 60°C
60
-
30 min, about 90% loss of activity
60
-
ATCC 21783 easily inactivated by 5 min heat treatment
60
-
ATCC 21783, stable up to, Ca2+ addition increases thermal stability
60
-
ATCC 21783, stable at pH 8.0 for about 2 weeks
60
-
ATCC 21783, stable up to
60
-
half-life: 9.7 min for wild-type enzyme, 8 min for mutant enzyme T186Y, 35 min for mutant enzyme N188D, 11.6 min for mutant enzyme K192E and 56 min for mutant enzyme N188D/K192R
60
-
the enzyme is thermally stable up to 60°C without substrate during 1 h in the presence of 10 mM CaCl2
60
-
30 min, about 50% loss of activity
60
-
strain IFO3490, stable below, retains 100% activity
60
-
pH 6.0, 30 min, native enzyme shows about 10% loss of activity. Immobilized and crosslinked imprinted CGTase are stable
60
1 h, purified enzyme, no activity
60
-
pH 6.0, 30 min, native enzyme shows about 10% loss of activity. Iimmobilized and crosslinked imprinted CGTase are stable
60
purified enzyme, 20 min during the purification process, 1.5fold increased enzymatic activity
65
-
strain B-4025
65
-
purified enzyme, thermal inactivation above
65
-
ATCC 21783, stable up to
70
-
half-life 2 h, presence of 5 mM Ca2+
70
-
in presence of 20 mM Ca2+, stable up to
70
pH 6.0, 30°C, 10% loss of activity
70
-
30 min, complete loss of activity
70
-
30 min, about 50% loss of activity of wild-type enzyme, about 70% loss of activity of mutant enzymes DELTA154-160 and Y96M
70
purified enzyme, 30 min, 64% remaining activity
70
-
30 min, about 90% loss of activity
70
-
pH 6.0, 30 min, native enzyme shows about 50% loss of activity. Immobilized and crosslinked imprinted CGTase show about 15% loss of activity
70
-
pH 6.0, 30 min, native enzyme is completely inactivated. Immobilized and crosslinked imprinted CGTase shows about 50% loss of activity
70 - 80
-
does not lose activity by heat treatment for 10 min at 70-75°C, pH 5.5-9.5 in presence of CaCl2, loses half of the activity by heating at 80°C for 10 min
75
-
-
75
-
glycerol, sorbitol and sucrose effected thermostability, thermostability increases in 1,4-dioxane and n-octane, retains 81% of its initial activity after incubation for 90 min
80
-
pH 6.0, 30 min, 86% loss of activity
80
-
15 min at 80°C, after incubation for 12 h reactivation to a little restactivity
80 - 110
-
-
80 - 110
above 80°C activity increases by heat treatment, enzyme is irreversibly unfolded above 110°C
85
-
strain B-3103
85
purified enzyme, half-life is 142 min
90
purified enzyme, half-life is 85 min
90
-
retains 100% cyclization activity after 2 h
additional information
-
enzyme is more heat resistant after its pretreatment in pH 9.0 at high temperatures 65-70°C, than at pH 6.0 under the same reaction conditions
additional information
-
the recombinant enzyme is more stable at higher temperature and lower pH
additional information
-
thermal stability is improved in the presence of maltodextrin, starch or CaCl2