Description
Source: MicroorganismIsoelectric point: 5.9 Michaelis constant: 5.4×10^-5 M (Cholesterol ester) Optimum pH: 6.0 Fig. 1Optimum temperature: 40℃ Fig. 3pH Stability: 6.0~9.0 (25℃, 24hr) Fig. 2Thermal stability: < 40℃ (pH 7.0, 15min) Fig. 4Effect of various chemicals: Table 1 Reaction: