EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   3.2.1.83 | -999 |
- |
no protective effect on enzyme thermal stability by Ca2+, Mg2+, agar, and NaCl |
731501 |
| 3.2.1.83 | 0 |
50 |
the purified kappa-carrageenase is stable in the range of 0-30°C and the residual enzyme activity is still retained at 96.1% of the control after treatment at 30°C for 1 h. The enzyme is inactivated rapidly at temperatures higher than 30°C and is almost inactivated at 50°C within 1 h |
716808 |
| 3.2.1.83 | 4 |
- |
the half-life of free enzyme and enzyme immobilized on magnetic iron oxide nanoparticles at 4°C are 17.4 and 20.6 d, respectively |
750397 |
| 3.2.1.83 | 5 |
- |
stable for 2 weeks |
208826 |
| 3.2.1.83 | 10 |
40 |
the enzyme maintains more than 90% of total activity after 30 min at 10-40°C. At 50°C, the activity drops to about 20% |
751305 |
| 3.2.1.83 | 10 |
40 |
the enzyme retains more than 90% activity after 3 h at 10-40°C |
750778 |
| 3.2.1.83 | 20 |
- |
40% loss of activity within 5 days, complete loss of activity within 12 days |
678856 |
| 3.2.1.83 | 25 |
- |
42% of residual activity is retained after 24 h at 25°C |
750788 |
| 3.2.1.83 | 28 |
75 |
the enzyme is stable at 28°C, but 95% of the activity is lost at 50-75°C for 30 min |
715775 |
| 3.2.1.83 | 30 |
- |
2 h, stable |
208838 |
