EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   3.4.22.32 | -999 |
- |
casein stabilizes against heat inactivation |
30297 |
| 3.4.22.32 | -999 |
- |
immobilization offers more resistance to denaturation particularly at 60°C |
30294 |
| 3.4.22.32 | -999 |
- |
thermal denaturation is consistent with an irreversible two-state model |
30280 |
| 3.4.22.32 | 4 |
- |
recombinant protein stored at 4°C shows a loss in enzymatic activity. The percentage loss in recombinant bromelain enzymatic activity is 27.5% |
718342 |
| 3.4.22.32 | 40 |
- |
unstable above, crude enzyme extract |
30297 |
| 3.4.22.32 | 45 |
- |
pH 7, 30 min, stable up to |
30285 |
| 3.4.22.32 | 45 |
- |
stable up to in presence of casein |
30297 |
| 3.4.22.32 | 50 |
- |
pH 5, 60 min, stable |
30285 |
| 3.4.22.32 | 55 |
- |
pH 6.1, 20 min, 50% loss of activity |
30273 |
| 3.4.22.32 | 60 |
- |
100 min, native enzyme loses 80% of initial activity, enzyme covalently coupled to the CNBr-activated Sepharose loses 70% of the initial activity, enzyme affinity-bound to a Sepharose matrix precoupled with the lactin concanavalin A loses 50% of initial activity |
664432 |
