Description
Source: MicroorganismIsoelectric point: 5.2Michaelis constant: 3.0×10^-4 M (Oleic acid)Optimum pH: 7.5~8.0 Fig. 1Optimum temperature: 50℃~65℃ Fig. 3pH Stability: 4.0~8.0 (25℃, 18hr) Fig. 2Thermal stability: <55℃ (pH 7.5, 10min) Fig. 4Inhibitors: Fe3+, Cn2+Effect of various chemicals: Table 1Reaction: