EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   1.11.1.10 | -999 |
- |
crystal crosslinking with glutaraldehyde yields a chloroperoxidase preparation with enhanced thermal resistance compared to soluble enzyme |
657725 |
| 1.11.1.10 | -999 |
- |
PEG200 and glycerol are the most efficient stabilizer for CPO in temperatures ranging from 25°C to 60°C |
685771 |
| 1.11.1.10 | -999 |
- |
the thermostability of peroxidase of CPO is increased about 2fold upon these chemical modification by citraconic anhydride, phthalic anhydride or maleic anhydride. The thermostability of sulfoxidation activity of CPO is increased about 1.2fold upon these chemical modification by citraconic anhydride, phthalic anhydride or maleic anhydride |
687888 |
| 1.11.1.10 | 20 |
70 |
the immobilized CPO retains more than 60% of its initial activity after 10 h incubation at 50ºC, while free CPO completely loses its activity. At 70°C, free CPO keeps only about 10% of its initial activity, while immobilized MGO-CPO retains approximately 30% of initial activity after 1 h |
764088 |
| 1.11.1.10 | 25 |
- |
about 95% loss of activity of the pure enzyme in 0.05 M citrate buffer, pH 5, about 60% loss of activity in presence of 0.1 M PEG 200 and PEG 400, about 40% loss of activity in presence of 0.1 M di(ethylene glycol), about 80% loss of activity in presence of 0.1 M di(propylene glycol) |
658334 |
| 1.11.1.10 | 25 |
- |
the activity of CPO is almost demolished in the presence of 0.01 M glucose after only 9 h. Dioctyl sulfosuccinate sodium salt, PEG200, and glycerol exhibit strong stabilizing effect and are capable of preventing CPO from inactivation in the 432 h incubation period |
685771 |
| 1.11.1.10 | 30 |
- |
enzyme in ternary system P1a: 65% residual activity after 24h |
699596 |
| 1.11.1.10 | 35 |
- |
at 35°C, the reaction rate initially increases, but the enzyme rapidly becomes inactivated and the reaction rate decreases |
724885 |
| 1.11.1.10 | 40 |
- |
t1/2 of free enzyme is 206.9 min |
684944 |
| 1.11.1.10 | 40 |
- |
the stability of CPO is decreased by glucose, fructose, galactose, xylose, dextran, and surfactant dioctyl sulfosuccinate sodium salt. Stability can be increased by PEG200, glycerol, trehalose, and gum sugar. In the absence of the additives, CPO loses almost all of its activity after 90 h. However, in PEG200 solutions, 88.5% activity is retained after 329 h. The storage time of CPO in trehalose and gum sugar can be prolonged to 233 and 113 h, respectively |
685771 |
