EC Number   |
General Stability |
Reference |
|---|
   4.1.1.2 | albumin, gelatin or surface-active non-ionic substances protect against thermal inactivation or denaturation by air |
4104 |
| 4.1.1.2 | crystallization of OxDc noticeably increases the enzyme's specific activity and broadenes its pH-activity profile at both acidic pH 3.0 and neutral pH 7.0 |
690331 |
| 4.1.1.2 | O2 pressures higher than 0.04 atm of O2 accelerate the denaturation of the enzyme even in the presence of o-phenylenediamine |
4104 |
| 4.1.1.2 | p-phenylenediamine, o-diphenols, p-diphenols and p-aromatic diamines protect against thermal inactivation or denaturation by air |
4104 |
| 4.1.1.2 | retains 45% of its activity after incubation with 10% SDS for 30 min at room temperature. Almost complete loss of activity after 30 min, in presence of 10% SDS |
4107 |
| 4.1.1.2 | under the condition of enzyme/support ratio at 1:20, pH 9, with 1.5 M (NH4)2SO4, 22°C, and shaking at 30 rpm for 24 h, activity recovery of Eupergit C-immobilized enzyme reaches 90% |
716726 |
| 4.1.1.2 | unstable enzyme, loses activity during purification, undergoes partial precipitation during assays |
650168 |
