EC Number   |
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Reference |
|---|
    2.3.3.13 | -999 |
- |
cold lability can be overcome by stabilizing the enzyme by buffer of increased ionic strength |
636516 |
| 2.3.3.13 | -999 |
- |
Leu, and to a lesser extent, 2-oxo-3-methylbutanoate stabilize against heat inactivation, acetyl-CoA accelerates inactivation |
636520 |
| 2.3.3.13 | -999 |
- |
stabilization at low temperature with KCl |
636516 |
| 2.3.3.13 | -999 |
- |
thermal stability at pH 6.5 increases as a function of Leu concentration. The protection afforded by Leu is greatest at pH 6.5, less at pH 7.5, and is entirely lost at pH 8.3 |
636525 |
| 2.3.3.13 | 45 |
- |
the stability of isoform IPMS2 isremarkably decreased when the temperature exceeds 45°C and is higher than that of isoform IPMS1 at 37°C |
736457 |
| 2.3.3.13 | 49 |
- |
7 min, 90% loss of activity in absence of Leu, about 50% loss of activity after 15 min in presence of 0.2 mM Leu |
636525 |
| 2.3.3.13 | 50 |
- |
pH 6.9, 5 min, 80% loss of activity, 1 mM Leu provides significant but incomplete protection |
636520 |
| 2.3.3.13 | 60 |
- |
5 min, in absence of substrates irreversible denaturation |
636516 |
| 2.3.3.13 | 65 |
- |
5 min, in presence of 2-oxo-3-methylbutanoate and acetyl-CoA, stable |
636516 |
| 2.3.3.13 | 90 |
- |
the enzyme retains full activity after incubation in water for 15 min |
727047 |
