EC Number   |
Storage Stability |
|---|
   3.4.22.2 | -80°C, purified enzyme can be activated to at least 65% of its original activity after storage at -80°C for up to 3 months |
| 3.4.22.2 | 23°C, pH 7.5, the enzyme immobilized on multi-walled carbon nanotubes loses about 20% of its activity after 40 days, the soluble enzyme loses about 40% of its activity after 20 days |
| 3.4.22.2 | 25°C, model wine (pH 3.2, 12% ethanol), 7 days, papain from papaya latex retains 50% of activity and papain from ripe fruit retains 18% activity |
| 3.4.22.2 | 4°C, 60 days, the immobilized enzyme shows 20% loss of activity, the soluble enzyme shows 50% loss of activity |
| 3.4.22.2 | 4°C, pH 3.2, 530 h, about 90% loss of activity |
| 3.4.22.2 | 4°C, pH 7.5, the enzyme immobilized on multi-walled carbon nanotubes is stable for 60 days, the soluble enzyme loses about 65% of its activity after 60 days |
| 3.4.22.2 | 4°C, protein concentration 0.04 mM, 2 mM EDTA, pH 4.3, 3% loss of activity after 48 h, 10% loss of activity after 10 days |
| 3.4.22.2 | 4°C, several months, most stable in a reversibly inactivated form, e.g. mercuripapain |
| 3.4.22.2 | after 15 days, free papain retains 31% of its initial activity,whereas the immobilized papain retains 40% of initial activity |
