EC Number   |
General Stability |
Reference |
|---|
    1.1.99.18 | enzyme reduced by cellobiose is more stable than the nonreduced form |
654237 |
| 1.1.99.18 | glucose and lactulose have a high lyoprotective effect while loss of enzyme activity is high (77%) when using no additives |
740230 |
| 1.1.99.18 | presence of 2,6-dichlorophenol indophenol decreases stability eight times at pH 6.0 |
654237 |
| 1.1.99.18 | stable to repeated freezing and thawing |
287774, 287775 |
| 1.1.99.18 | the CDH electrodes based on the electrosynthesised polyaniline modified surface is 5 times more stable compared to CDH adsorbed on the plain screen printed electrodes |
711338 |
| 1.1.99.18 | the enzyme contains a protease-sensitive linker region, can be cleaved by endogenous proteases into a catalytically active flavin fragement and an inactive haem domain. Cleavage can be prevented by using increased concentrations of peptone or certain amino acids such as Val or Leu |
654299 |
| 1.1.99.18 | the presence of polysaccharide preparations enhances the stability of cellobiose dehydrogenase compared to the control value at 4°C. The highest stabilization effect is observed for the enzyme modified with Rh110EPS |
762686 |
