I am noticing that in thermostability assays call for heating the enzyme at the desired temp for a set time and then immediately placing in ice before carrying out the assay (as reported in literature). Does anyone know why that is? I feel like the temp difference might "shock" the enzyme and kill its activity. Why not just use the heated enzyme without cooling it?

Thanks,

Erome

  • Similar topics
  • Heat
More Erome Daniel Hankore's questions See All
Similar questions and discussions