EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    1.7.3.3 | -999 |
- |
kinetic analysis of the thermoinactivation process. The equivalent number of the artificial weakest noncovalent interaction primarily determines the plateau period of stability. Kinetics rather than thermodynamics for homotetramer dissociation determines the thermoinactivation process |
743752 |
| 1.7.3.3 | -999 |
- |
the main phase of thermal inactivation follows an irreversible two-state mechanism, with loss of about 20% of the helical structure, loss of the majority of the tertiary structure, and partial exposure of tryptophan residues to solution being approximately concurrent with activity loss. This process results in the formation of aggregated molten globules. In addition, a rapid reversible denaturation phase occurs that is not completely coupled to the main phase. Enzyme inactivation is inhibited by the presence of glycerol and trimethylamine oxide. NaCl destabilizes the enzyme at elevated temperature |
724388 |
| 1.7.3.3 | -999 |
- |
the molecular structure of enzyme has a reversible change at a temperature between 30°C and 60°C |
701416 |
| 1.7.3.3 | -999 |
- |
thermal deactivation of recombinant UOX at neutral pH is associated with the loss of intersubunit hydrogen bonds, subunit is unstable at room temperature and unfolds rapidly at 100°C, tetramer has significantly higher stability than its subunit |
700631 |
| 1.7.3.3 | -999 |
- |
thermal inactivation rises steeply as CuSO4 concentration rises from 0.025 to 0.175 mM and as the pH of the medium exceedes 9.5 |
394166 |
| 1.7.3.3 | 0 |
70 |
the enzyme remains stable (more than 90% activity) for 30 min at 0-20°C. The activity drops to about 60, 50, 40, less than 30, and less than 20% after 30 min at 30, 40, 50, 60, and 70°C, respectively. At 40°C, the enzyme shows about 80% activity after 5 min, about 65% activity after 10 min, about 50% activity after 20-40 min, and about 30% activity after 50-60 min |
765696 |
| 1.7.3.3 | 10 |
80 |
about 80% relative activity at 10°C, about 85% relative activity at 20-30°C, about 90% relative activity at 37°C, about 40% relative activity at 40°C, about 30% relative activity at 50°C, about 20% relative activity at 60°C, about 10% relative activity at 70°C, and no activity at 80°C after 30 min incubation |
712513 |
| 1.7.3.3 | 18 |
20 |
2 days, 70% loss of activity |
394145 |
| 1.7.3.3 | 30 |
40 |
enzyme activity is diminished 60% when it is incubated at 30°C for 10 min. After 5 min at 40°C, there is a 25% decline in enzyme activity. The enzyme loses almost 60% of its original activity after 40 min at 40°C, whereas more than 50% of enzyme activity is preserved in the presence of lactose. Half-life at 40°C is almost 38 min and addition of raffinose does not change the half-life, whereas the presence of lactose has remarkable impact on enzyme half-life (46 min). Lactose notably enhances the melting temperature from 27 to 37°C |
763779 |
| 1.7.3.3 | 35 |
60 |
the enzyme is stable at 35ºC for 1 h and thermally inactivated at 60°C after 1 h. Rising temperature up to 40°C diminishes the enzyme activity to 83% and 80% after 45 and 60 min, respectively |
764882 |
