EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
   1.10.3.1 | -999 |
- |
biphasic thermal inactivation kinetics |
675166 |
| 1.10.3.1 | -999 |
- |
heat denaturation kinetics |
674089 |
| 1.10.3.1 | -999 |
- |
inactivation of the enzyme in freshly prepared grape must under high hydrostatic pressure of 100-800 MPa, combined with moderate temperature (20-70°C), or atmospheric pressure conditions in a temperature range of 55-70°C, pressure and temperature act synergistically, except in the hightemperature-low-pressure region where an antagonistic effect is found, overview, thermal inactivation of PPO in a biphasic model |
674096 |
| 1.10.3.1 | -999 |
- |
presence of a thermostable polyphenol oxidase forming and destabilizing mechanism in apricot. The loss of PPO thermostability by partial purification indicates the non-covalent nature of the stabilization |
658950 |
| 1.10.3.1 | -999 |
- |
the activated enzyme is less thermostable than the native enzyme, overview |
671857 |
| 1.10.3.1 | 4 |
100 |
the enzyme is stable at 4°C for 240 min, but is unstable at 75 and 100°C. Heat treatment at 100°C from 20 to 80 min decreases enzyme activity (62.5%) |
712219 |
| 1.10.3.1 | 10 |
40 |
quite stable, purified enzyme |
673783 |
| 1.10.3.1 | 20 |
30 |
60 min |
701760 |
| 1.10.3.1 | 20 |
30 |
72 h, purified enzyme, over 50% activity remaining |
675167 |
| 1.10.3.1 | 20.8 |
- |
kinetic parameters for the thermal inactivation of Cape gooseberry PPO, overview |
744955 |
