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Results 1 - 10 of 23 > >>
EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Commentary Reference
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.3-999 - - 439924
Display the word mapDisplay the reaction diagram Show all sequences 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
Display the word mapDisplay the reaction diagram Show all sequences 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
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.3-999 - role of copper in heat stability 439912
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.3-999 - the thermal inactivation is irreversible, a first-order reaction mechanism 672768
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.30 40 30 min, stable 439920
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.310 - half-life: 1047 min 672768
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.312 - stable for at least 30 days 439919
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.315 - 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
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.340 - 24 h, the enzyme retains 70% of its ascorbate oxidase activity 764908
Results 1 - 10 of 23 > >>