EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    2.4.2.17 | -999 |
- |
heat inactivation depends on protein concentration and inhibitors |
637668 |
| 2.4.2.17 | 38.9 |
- |
melting temperature for subunit HisZ |
758806 |
| 2.4.2.17 | 42.9 |
- |
melting temperature for subunit HisGS |
758806 |
| 2.4.2.17 | 45 |
- |
very sensitive to heat inactivation, 0.4 mM histidine stabilizes the enzyme to inactivation by heat |
637661 |
| 2.4.2.17 | 47.5 |
- |
1.9 mg enzyme/ml, 80 min, 75% loss of activity without addition of AMP, with 0.05 mM AMP about 60% loss of activity, with 0.5 mM AMP about 40% loss of activity, with 5 mM AMP about 25% loss of activity |
637668 |
| 2.4.2.17 | 48 |
- |
3 mg enzyme/ml, 10 min, 15% remaining activity without addition of histidine, with 0.000086 mM histidine about 15% remaining activity after 15 min, with 0.00069 mM histidine about 70% remaining activity after 80 min, with 0.00345 mM histidine about 80% remaining activity after 80 min, with 0.0069 mM histidine about 55% remaining activity after 50 min |
637668 |
| 2.4.2.17 | 52.5 |
- |
melting temperature of the truncated long-form enzyme devoid of its regulatory domain |
758757 |
| 2.4.2.17 | 60.7 |
- |
melting temperature of the wild type long-form enzyme |
758757 |
