EC Number |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
---|
1.10.3.3 | -999 |
- |
- |
439924 |
1.10.3.3 | -999 |
- |
different molecular forms vary in resistance to heat inactivation: tetramer of squash and dimer of cucumber being most resistant |
439924 |
1.10.3.3 | -999 |
- |
enzyme thermal stability in freshly harvested 4, 6, or 8 weeks old leaves and in leaves of the same ages stored at -80°C and thawed at 25°C, overview. In situ thermal inactivation of AAO in cowpea leaves follows first-order kinetics with an Arrhenius dependence |
725176 |
1.10.3.3 | -999 |
- |
role of copper in heat stability |
439912 |
1.10.3.3 | -999 |
- |
the thermal inactivation is irreversible, a first-order reaction mechanism |
672768 |
1.10.3.3 | 0 |
40 |
30 min, stable |
439920 |
1.10.3.3 | 10 |
- |
half-life: 1047 min |
672768 |
1.10.3.3 | 12 |
- |
stable for at least 30 days |
439919 |
1.10.3.3 | 15 |
- |
immobilized enzyme retains full activity for 3 months at pH 5.0-7.0, free enzyme looses 40-70% activity within one day at pH 5.0-7.0 |
439911 |
1.10.3.3 | 40 |
- |
24 h, the enzyme retains 70% of its ascorbate oxidase activity |
764908 |