EC Number   |
General Stability |
Reference |
|---|
    2.5.1.18 | 72 h, 10°C, pH 6.5, 0-3 M KBr, purified recombinant wild-type enzyme |
672167 |
| 2.5.1.18 | basic forms are more stable than acidic ones |
637910 |
| 2.5.1.18 | glycerol, 30%, protects against thermal inactivation |
637901 |
| 2.5.1.18 | guanidine hydrochloride, 6 M, denaturation |
637905 |
| 2.5.1.18 | loss of activity during dialysis |
637932 |
| 2.5.1.18 | loss of activity during purification due to irreversible inactivation |
637934 |
| 2.5.1.18 | low guanidine-HCl concentrations, less than 0.5 M, denature the enzyme, complete renaturation is possible. At higher concentrations of the denaturant, 0.5-4 M, complete renaturation is not achieved. The extent of renaturation is a function of protein concentration |
662074 |
| 2.5.1.18 | sucrose, 0.5 M, protects against thermal inactivation |
637901 |
| 2.5.1.18 | the aromatic zipper motif contributes to modulating the protein structure, which impacts on protein stability and the topological arrangement of the active site |
702150 |
| 2.5.1.18 | the presence of GSH or glycerol at 20% v/v exhibits significant stabilizing effects on the purified enzyme mutant Q53A |
702782 |
