EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    1.1.1.40 | -999 |
- |
malic acid decreases heat stability at pH values above 5.0 |
286722 |
| 1.1.1.40 | -999 |
- |
Mg2+ does not influence the thermal stability of the enzyme |
723595 |
| 1.1.1.40 | -999 |
- |
Mg2+ or Mn2+ increase heat stability |
286722 |
| 1.1.1.40 | 4 |
- |
stable for at least 120 min |
286739 |
| 1.1.1.40 | 30 |
- |
completely stable for at least 20 min |
286740 |
| 1.1.1.40 | 30 |
60 |
the enzyme activity is not decreased after incubating the protein for 3 h at 30-40°C, but decreased by half after heating for 1 h at 50°C, and 80% activity is lost after 5 min heating at 60°C |
760547 |
| 1.1.1.40 | 33 |
- |
120 min, 24% loss of activity |
286739 |
| 1.1.1.40 | 40 |
- |
120 min, 70% loss of activity |
286739 |
| 1.1.1.40 | 44 |
- |
stable for at least 10 min |
654369 |
| 1.1.1.40 | 50 |
- |
15 min, pH 8.0, irreversible thermal inactivation |
687132 |
