EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   1.4.1.20 | -999 |
- |
the enzyme glycosylated with mono-6-amino-6-deoxy-beta-cyclodextrin and mono-6-(5-carboxypentane-1-carboxamidoyl)-6-deoxy-beta-cyclodextrin contains about 18 mol and 15 mol oligosaccharide per mol of protein and retains 60% and 81% of the initial activity, respectively. the thermostability profile of the enzyme is improved abd its resistance to thermal inactivation at different temperatures ranging from 45°C to 60°C is noticeably increased after glycosylation |
672757 |
| 1.4.1.20 | 30 |
- |
pH 9.0, stable |
349634 |
| 1.4.1.20 | 30 |
45 |
native enzyme, 15 min, 96% activity remaining at pH 7.5, no activity remaining at pH 10.4 |
723965 |
| 1.4.1.20 | 30 |
55 |
after incubation at 30-55°C for 1 h under pH 10.0, the enzyme retains over 60% of its maximal activity while it retains about no activity at 55°C |
743108 |
| 1.4.1.20 | 37 |
- |
t1/2: 48 min, in absence of substrate or coenzyme. t1/2: 2000 min, in presence of 10 mM L-Leu and 1.0 mM NAD+ |
349648 |
| 1.4.1.20 | 37 |
60 |
2 h incubation, pH 7.0, enzyme retaines approximately 80% of maximum activity |
762620 |
| 1.4.1.20 | 40 |
- |
10 min, native enzyme is stable up to |
672732 |
| 1.4.1.20 | 40 |
- |
native enzyme, 10 min, 75% activity remaining at pH 9.0 |
723965 |
| 1.4.1.20 | 40 |
- |
pH 9.0, 10 min, 25% loss of activity |
349634 |
| 1.4.1.20 | 45 |
61 |
the optimum temperature for the glycosylated enzyme is increased by 15°C and its thermostability is improved by about 6°C over 10 min incubation, the conjugate is more resistant to thermal inactivation at different temperatures, ranging from 45 to 60°C, the T50 value is increased from 54 to 61°C for PheDH after glycosidation |
686443 |
