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Physical & Chemical properties

Boiling point

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Reference
Endpoint:
boiling point
Data waiving:
study technically not feasible
Justification for data waiving:
the study does not need to be conducted because chemical change occurred during the melting point study
Justification for type of information:
JUSTIFICATION FOR DATA WAIVING
Enzymes are polymers of 20 different naturally occurring amino acids in various length and order. The amino acids sequence determines the structure of the enzyme since at biological conditions the structure of this polymer is defined by the energy minimum fold. The enzyme fold and structure is held together primarily by hydrogen bonds, hydrophobic interactions, ion bonds and van der Waals forces between the different amino acids and cofactors. When heating the enzymes above the biological conditions, typically 80 °C and higher, the attracting forces within the enzymes are broken, the fold is disrupted and the enzyme denatures, even at vastly reduced atmospheric pressures. Denatured the enzymes lose their activity and typically coagulate. Thus a classical boiling point is not relevant for enzymes.

Description of key information

The enzyme polymeric structure would likely degrade and fragment before it could boil, even at vastly reduced atmospheric pressures.

Key value for chemical safety assessment

Additional information

Enzymes are polymers of 20 different naturally occurring amino acids in various length and order. The amino acids sequence determines the structure of the enzyme since at biological conditions the structure of this polymer is defined by the energy minimum fold. The enzyme fold and structure is held together primarily by hydrogen bonds, hydrophobic interactions, ion bonds and van der Waals forces between the different amino acids and cofactors. When heating the enzymes above the biological conditions, typically 80 °C and higher, the attracting forces within the enzymes are broken, the fold is disrupted and the enzyme denatures, even at vastly reduced atmospheric pressures. Denatured the enzymes lose their activity. Thus, a classical boiling point is not relevant for enzymes.