Name:

Half-life: incubation at 60 °C

Category:

Stability/Folding

Property:

Half-life (t1/2)

Units:

min

Measurement Technique:

Absorbance

Buffers:

2.5 mg/mL o-dianisidine in 100 mM McIlvain buffer

Temperature:

Incubation at 60°C, determined at 30°C

pH:

6.0

Protein Concentration:

50 µg/mL

Wavelength:

540 nm

Ionic Strength:

None

Details:

Gox activity assay were performed according to Hatzinikolaou and Macris (1995) with modifications. Briefly, the reaction system consisting of 1.45 mL of reaction mixture (2.5 mg/mL o-dianisidine in 100 mM McIlvain buffer, pH 6.0; 18 mg/mL glucose; and 9 units horseradish peroxidase) and 50 μL of the appropriately diluted enzyme solution was incubated at 30 °C at pH 6 for 3 min, after incubation at a specified temperature from 30 to 60 °C for 30 min in the absence of a substrate. Absorbance at 540 nm was measured and quantitated against a standard curve of different concentrations of hydrogen peroxide.