Is there any reason why it would be a bad idea to heat inactivate an enzyme at a temperature higher than that listed? For example, inactivating an enzyme at 72 C when the protocol says to inactivate at 65 C? I can't possibly think of any reason why this wouldn't be fine, but I've been surprised before...
Yes, you can heat inactivate the enzyme at a higher temperature than 65 C. What matters is the denaturation of enzyme and hence it's inactivation.
Actually, choice of a higher temperature is the safe option, because the effective denaturation temperature also depends on the buffer composition and the possible presence of stabilizing co-factors and/or interacting proteins. So, for complete inactivation and denaturation, it is fine to choose a higher temperature.
Only if you want to look at the kinetics of inactivation or interactions, you need to take it slowly and work in the range of the indicated temperature.
65C is probably the lowest temperature that can inactivate the enzyme; I can't see any reason why you couldn't inactivate it at higher temperature, but I am not sure that it would be inactivated at a temperature lower than 65C.
- Badges
- Science topic
- Similar topics
- Biological Science
- Biochemistry
- Enzymology
- Enzymes