EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   4.4.1.4 | -999 |
- |
low-frequency and low-intensity ultrasound improves the enzyme's thermal stability |
730282 |
| 4.4.1.4 | 4 |
52 |
alliinase activity increases with increasing temperature over a range of 4.0°C to 52°C. At 67°C, enzyme activity falls precipitously, and at 84°C, alliinase activity is completely lost, 10 min, pH 8.0 |
706313 |
| 4.4.1.4 | 20 |
- |
purified native enzyme, loss of 42% activity within 30 min |
728940 |
| 4.4.1.4 | 20 |
45 |
thermostability of the immobilized enzyme is better than that of the free enzyme, especially at high temperature. The free enzyme retains only 5.8% of its original activity following heat treatment at 45°C for 3 h, whereas the immobilized enzyme retains 40% of its original activity |
703494 |
| 4.4.1.4 | 40 |
50 |
purified native enzyme, loss of 50% activity within 30 min, 40% activity remianing after 30 min at 50°C |
728940 |
| 4.4.1.4 | 40 |
60 |
the enzyme is thermolabile und shows loss of activity during the preserving drying process, sugars present in the garlic and the high molecular mass of the enzyme were responsible for protection against degradation at high drying temperatures of 40-60°C. The 40-60°C drying cyclic with the 4times 20-min sequences preserves 91% of the enzyme activity, compared to 90% and 74% for constant temperatures of 40°C and 60°C, respectively, degradation mechanism, inactivation at 60°C, overview |
692426 |
| 4.4.1.4 | 42 |
- |
purified native enzyme, 30 min, denaturing starts |
730282 |
| 4.4.1.4 | 50 |
- |
10 min, 10% v/v glycerol, 0.02 mM pyridoxal 5'-phosphate, more than 80% loss of activity |
34623 |
| 4.4.1.4 | 50 |
- |
30 min, stable in presence of pyridoxal 5'-phosphate |
34617 |
| 4.4.1.4 | 60 |
- |
purified native enzyme, 30 min, inactivation |
730282 |
