EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    4.2.2.20 | -999 |
- |
in commercial preparations, there is a significant effect of lot and time on thermal stability. Average enzymatic activity is significantly decreased after 1 and 3 days at 39°C and 37°C, resp. The average activity seen after 1 day is significantly different between the two temperatures. Addition of bovine serum albumin preserves enzymatic activity at 1 day, but not 3 days, at 39°C |
681550 |
| 4.2.2.20 | 30 |
- |
210 min, 78% residual activity |
729847 |
| 4.2.2.20 | 40 |
- |
30 min, 47% loss of activity |
662099 |
| 4.2.2.20 | 47 |
- |
melting temperature |
729839 |
| 4.2.2.20 | 49 |
- |
melting temperature, presence of 20% glycerol |
729839 |
| 4.2.2.20 | 52 |
- |
melting temperature, presence of 1 M sorbitol |
729839 |
| 4.2.2.20 | 54 |
- |
melting temperature, presence of 1 M trehalose |
729839 |
