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Literature summary for 3.2.1.2 extracted from

  • Ohba, R.; Shibata, T.; Ueda, S.
    Preparation and properties of covalently immobilized beta-amylase on p-aminobenzyl-cellulose (1979), J. Ferment. Technol., 57, 146-150.
No PubMed abstract available

General Stability

General Stability Organism
enzyme immobilized on p-aminobenzyl-cellulose by diazotization is stable in the dry state for more than 6 months Ipomoea batatas

Organism

Organism UniProt Comment Textmining
Ipomoea batatas
-
-
-

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
native enzyme Ipomoea batatas
55
-
immobilized enzyme Ipomoea batatas

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
pH 6.0, 30 min, native enzyme is stable up to Ipomoea batatas
55
-
pH 6.0, 30 min, immobilized enzyme is stable up to Ipomoea batatas

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
native enzyme Ipomoea batatas
6
-
immobilized enzyme Ipomoea batatas